Tummy bugs, teething and the sniffles. Yep this pretty much sums up our life for the past couple of weeks.
Poor little Miss G. has seen it all. Just as the little trooper managed to get over one ailment she was barraged with yet another.
Between the tears, runny noses, sore gums and high temps there were no real food opportunities to share. Grace’s appetite all but vanished. The only bits and pieces she managed to eat were butter on toast, a few crackers and a little fruit here and there.
Thankfully our bouncy, bubbly, full of beans bubba soon returned, along with a mammoth like appetite and I couldn’t have been happier. After mentally calculating the number of meals she had missed I instantly hit the kitchen to stock up once again on her favourites meals and snacks and the first cab off the rank were these gorgeously dark banana choc muffins.
I adore this muffin recipe. Not only is it sugar-free and chock full of wonderful banana , it truly is one of the simplest recipes around. Grace and I managed to stir them together in less than 5.
And the results are sublime. The banana strewn throughout the deep dark choc muffins is delicious. Not only does it create a moist and tender crumb but the banana flavour works beautifully with the cocoa. I’m also really digging the macadamia nut oil, it adds a rich buttery flavour and is jam packed with goodness.
To create your own batch of these gorgeously dark banana choc muffins simply…
Begin by preheating your oven to 180 degrees celsius (350F). Place the overripe bananas into a large mixing bowl and mash.
Add the eggs, agave syrup, vanilla, macadamia nut oil and yoghurt and whisk to combine.
Sift over the flour, baking powder and cocoa and mix until just combined.
Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15 – 20 minutes or until cooked. When cooked the muffins will bounce back to the touch.
Remove from the oven and allow to cool for a few minutes in the tin before removing the muffins to cool completely on a wire rack. Enjoy alongside a little fresh fruit for the perfect baby led weaning morning or afternoon tea.
banana choc muffins
makes 12
freezer friendly
INGREDIENTS
3 overripe bananas
2 eggs
3/4 cup yoghurt
1/2 cup macadamia nut oil (or lightly flavoured olive oil)
1/2 cup agave syrup
1 teaspoon vanilla
2 cups plain flour
2 teaspoons baking powder
3 heaped tablespoons cocoa
METHOD
Preheat oven to 180 degrees celsius (350F). Place the bananas into a large mixing bowl and mash. Add the eggs, yoghurt, oil, agave syrup and vanilla and whisk to combine. Sift over the plain flour, baking powder and cocoa and mix to combine. Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15-20 minutes or until cooked. The muffins are cooked when they bounce back to your touch. Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack. Enjoy x
You might also like…
fig & coconut muffins
gingerbread muffins
mango & coconut muffins
Hi there,
I just love your recipes, just a suggestion, at the moment when visiting your website and looking up recipes there is no name for the recipient just pictures. It would be a lot easier to find the recipe that I’m looking for if the name was next to the picture.
I do love your recipes and often return to the recipes page to find older recipes to make again but find it difficult to find what I’m looking for without having to click on each picture.
Hope this is an easy fix from your end.
Thanks again for all the lovely healthy recipes! Regards, Courtney 🙂 Sent from my iPhone
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Hi Courtney, if you mouse over the photos the name of the recipe should appear. I’ve been wondering about my recipe page layout for some time so I’ll def take your suggestion on board. Thank you and happy cooking xxx
I am so excited by your blog!! My 15 month old is going through a fussy phase and I am constantly trying to find new things to try that are healthy and yummy.
I want to make some of these for my little one but have no agave syrup, is there something I could substitute? Or could I just omit it? Thanks! Love your blog
Is the nut oil ok to use for under ones?
I made these this morning and I gotta say they were absolutely lovely! I was a bit sceptical swapping the butter for oil and the sugar for the agave (I actually used agave nectar as they didn’t have the syrup in any of the shops near me). I was pleasantly surprised anyway 🙂 Lovely banana taste but not too strong and just the right sweetness! Can’t wait for my LO to try one when we go out for a picnic this afternoon 🙂 Thank you for your recipes. My husband, myself and Micah who’s 7 months are really enjoying them!
I use maple syrup instead of agave.
These were lovely today! Fab site 🙂
We made these tonight and they turned out great!!! thanks!!!
Could you use finely chopped dark chocolate chips instead of cocoa? Loving your recipes!
Yes, absolutely. Happy baking xxx
Hi, what type of yogurt did you use? Thanks
plain greek yoghurt, but any kind of plain/vanilla yoghurt will work beautifully. Hope this helps. Happy baking xxx
Hi, i am excited to have found your site and try these recipes out! I may have overlooked it, but i did not see an easy print method for your recipes. Please let me know where it is if there is such a page. Thank you!
Hey!
Do you think I could substitute the plain yoghurt for buttermilk? I’m going to make your peanut butter choc banana muffins and that recipe says you can use buttermilk or plain yoghurt.
Thanks heaps 🙂
I made these and they did not come out like the pictures! They took ages to cook as well, and were really gooey. I’m not even sure they cooked properly. What did I do wrong?
I’m thinking perhaps your bananas were bigger than mine and resulted in a wetter batter. I’ll recipe test these again and provide a cup/gram measurement for the bananas. Did you let the oven come back up to temperature when you popped them back in. Sometimes when we open/close the oven door – quite a lot of heat escapes and the muffins aren’t actually baking at the correct temperatures so what seems like an extra 20 minutes of cooking equates to 5 minutes. Kayla X
Hello!! I absolutely love your recipes!! Mine and bubs (almost 1yr) favourite of yours are the strawberry coconut cookies.. So much yum!
I’ve currently got these bad boys in the oven for the first time.. I did make a few changes and subs though, like, my bananas weren’t overripe per say but they did have a few dark spots, I did use plain yoghurt but was just under a 1/4 cup short so I used buttermilk to make up for it, used coconut oil instead of macadamia nut oil, maple syrup instead of agave, 2 tsp instead of 1 of vanilla bean paste (love vanilla! I always double the vanilla in recipes, hehe) and I used wholemeal plain flour instead of just plain.
I really hope they turn out delicious still! I’m so excited.. the whole house is permeated with banana-ry & chocolatey goodness!! 😩🤤
Hi Savina! I hope your muffins worked out beautifully (apologies for my delayed response!). And I’m so happy to know you and your bub enjoy our recipes! YAY! Kayla xx