Chocolate banana muffins recipe
IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.
Preparation time: 20 minutes | Cooking time: 20 minutes
- 100 g dark chocolate (70% cocoa), cut into pieces
- 130g plain flour
- 30g cocoa powder
- 100 g soft brown sugar
- 2 teaspoons of baking powder
- 1 ripe banana, chopped
- 30g of plain yogurt
- 50 ml light olive oil
- 1 large egg
- 1 teaspoon of vanilla extract
- 100g of cooked quinoa
- 50 g finely grated sweet potato
- Runny honey, for icing (optional)
- Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
- Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
- Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
- Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
- Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.
Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore