Chock-a-block muffins
A mighty banana muffin chock-a-block with vitamins, minerals, oats and chocolatey goodness. A great way to get your fix without the junk. Made using our +MULTI-VIT eggs, you get a boost of vitamins D, B12 and A with every bite – plus a truckload of protein.
30 minutes, 10 minutes cooling
Serves 12
Nutritional Information
| Calories | 267 |
| Protein | 5.38g |
| Fat | 12g |
| of which saturates | 1.5g |
| Carbohydrates | 36.15g |
| of which sugars | 18g |
| Fibre | 0.5g |
Ingredients
- 100g wholewheat flour
- 150g plain flour
- 30g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon fine sea salt
- 4 bananas, mashed
- 5 medjool dates, stones removed
- 120ml vegetable oil
- 100g low fat Greek yoghurt
- 80g soft light brown sugar
- 3 Enriched +MULTI-VIT eggs
- 25g rolled oats
Method
- Pre-heat the oven to 200°C/180°C fan. Line a 12-hole muffin tin with paper cases.
- Whisk together the flours, cocoa powder, baking powder, bicarb and salt.
- Blend the dates, bananas, oil, yoghurt, eggs and sugar until smooth. Pour into the dry ingredients and fold to combine. Spoon into the muffin cakes and sprinkle over the oats. Bake in the oven for 20-22 mins until cooked and golden. Remove to a wire rack to cool for 10 mins before enjoying warm. Store in an airtight container. They will keep for 2 days.
