Soft, fluffy and filled with chocolate chunks, this muffin is dreamy as it is delicious.

School is almost coming to an end and I am losing my hold on packed lunches. So ready for a break right now. But the great thing about baking something during the weekend is, I don’t have to worry about the short break snacks for the coming week. It sounds like meal prep and makes me feel very organised which is a big bonus.

Recipe :

Ingredients : Makes 12 to 15 muffins

• 1/4 cup Unsalted Butter
• 1/4 cup Brown Sugar
• 1/4 cup Castor Sugar
• 3 small Ripe Bananas
• 1 Flax Egg
• 1/4 cup Yogurt
• 1 tsp Vanilla Extract
• 1 1/2 cups Flour
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Dark Chocolate Chopped

Method :

1. Preheat oven to 170C. Grease a muffin pan with butter. Reserve a tbsp of the chocolate chunks in a bowl.
2. In a bowl add flour, baking soda, baking powder, salt, the rest of the chocolate chunks. Toss with a fork.
3. In another bowl, add butter, sugars, mashed banana, vanilla essence, yogurt and flax egg. Whisk till smooth and slightly fluffy.
4. Add the dry ingredients to the wet and fold. Let the batter be slightly lumpy, it creates lighter muffins.
5. Scoop into the pan and bake for 15 – 18 minutes.Once you remove the pan from the oven carefully place the reseved chocolate chunks in the crevices of the muffin for an elegant finish.
6. Allow to cool completely in the pan. Once cool, loosen the sides with a butter knife and release the muffin.
7. Store in an airtight container in the freezer and thaw in the microwave for 20 seconds when needed.

Notes :

• Flax egg is 3 tbsp water : 1.5 tbsp Flax seed powder
• Nuts of choice can be added to the muffin batter.
• Use paper liners if prepared.
• If you don’t want to use paper liners, grease the muffin pans well including the tops of pan to ensure the batter doesn’t stick even if it rises up quite a bit.

Go Bananas !!