Banana, walnut & dark chocolate muffins
Vegetarian / Vegan Option / GF Option (makes 12)
Make it delicious but healthy... these banana, chocolate and walnut muffins are the perfect on-the-go snack or sweet pick-me-up with benefits!
For example, the cocoa found in chocolate contains compounds called flavonoids which have been found to have many benefits on the brain, including improving mood! The more cocoa the better, so dark chocolate is the best choice to keep those happy hormones flowing.
More so, the bananas in this recipe contain high amounts of potassium, which support heart health and muscle recovery. They also contain the mood-boosting hormone serotonin!
200g wholemeal flour
Pinch of salt
2 tsp baking powder
1/2 tsp bicarbonate soda
2 large, ripe bananas
59ml maple syrup
118ml milk of choice
1 tbsp olive oil
1 tsp vanilla
43g chopped walnuts
100g dark chocolate, chopped
- Preheat the oven to 180ºC and grease or line a 12-hole muffin tin with baking paper.
- In a large mixing bowl, add the flour, salt, baking powder and bicarb soda. Stir to combine.
- In a separate bowl, mash the bananas then add the maple syrup, milk, olive oil, and vanilla. Mix to combine then add to the dry ingredients and mix well.
- Stir the chopped dark chocolate and walnuts through the mixture and spoon into the lined muffin tin. Bake at 180ºC for 20 to 25 minutes, until golden and cooked through.
GF OPTION: Swap wholemeal flour for GF plain flour.
VEGAN OPTION: Ensure dark chocolate does not contain milk solids and opt for a plant-based milk.
STORAGE: Keep refrigerated in an airtight container. These will keep in the fridge for up to 5 days, or in the freezer for up to 3 months. Best served warm – To reheat; microwave for 20 seconds.
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