Cocoabanana muffins
Ingredients |
12 serves |
24 serves |
---|---|---|
Ripe bananas |
2 large |
4 large |
Vanilla essence |
1 teaspoon |
2 teaspoons |
Baking soda |
¼ teaspoon |
½ teaspoon |
Milk, reduced fat |
¾ cup (180mL) |
1½ cup (375mL) |
Egg |
1 |
2 |
Canola oil |
½ cup (125mL) |
1 cup (250mL) |
Self-raising flour, white |
1 cup (150g) |
2 cups (300g) |
Self-raising flour, wholemeal |
1 cup (160g) |
2 cups (320g) |
Cocoa |
1 tablespoon |
2 tablespoons |
Sugar |
¼ cup (55g) |
½ cup (110g) |
Method
- Pre-heat oven to 200°C.
- In a medium bowl, mash the bananas with a fork then mix in the vanilla essence.
- Add the baking soda and milk.
- In a separate bowl, lightly beat the eggs and add the oil, then add the banana mixture, stirring well.
- In a large bowl, sift the flours and cocoa together, then add the sugar.
- Make a well in the centre of the flour mix. Slowly add the liquid ingredients and fold to combine. Be careful not to over stir.
- Pour mixture directly into non-stick muffin trays, or line with paper cases, and bake for 15–20 minutes.
- Take muffins out of tray and allow to cool on a cake rack.
Tips
- For variety, reduce oil to only 1/3 cup and add 1 cup frozen raspberries.
- Alternatively, replace the raspberries with different types of seasonal fruit, frozen fruit or canned fruit, such as canned peaches (in natural juice).
Category: Select Carefully (Amber)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.