These muffins can be eaten as snacks between meals, but also as simple breakfast with a cup of cow’s or soy milk.
I like how bananas taste in muffins and cakes. For baking, you need to choose bananas with some brown spots on their skin, because they have a stronger taste, and less sugar needs to be used in the recipe.
The following recipe is a combination of bananas and dark chocolate in a muffin perfect for my taste. White flour would make them plumper, whiter and fancier, but I like to use whole wheat flour as a healthier alternative compared to store bought muffins. This recipe contains other healthy and nutritious ingredients as well.
– 3 ripe bananas
– 3 tablespoons unrefined sugar
– 1cup Greek yogurt
– 1 egg
– 3 tablespoons olive oil
– 1 ½ cups whole wheat flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 bar dark chocolate (70% cocoa content)
– 3-4 tablespoons frozen cranberries
Preheat oven to medium heat.
Crush the bananas and mix them together with the sugar, yogurt, egg and oil.
In another bowl, mix flour, baking soda, baking powder, salt and chocolate broken into small pieces.
Add the flour mixture to the wet ingredients gradually, stirring gently.
Pour a spoonful of batter into each muffin cup; place a few cranberries on top.
Bake the muffins for 15-20 minutes.
Before removing the muffins from the oven, test them with a toothpick. If the toothpick remains clean, the muffins are ready. Take them out and let them cool before serving.