Banana choc chip muffins
These banana & choc chip muffins are super easy to make and perfect for a one-handed postpartum snack or a healthy treat for the kids. They're gluten-free when made with coconut flour, but feel free to use regular flour for a fluffier texture!
Ingredients:
3-4 ripe bananas (the more overripe, the better)
3 eggs
1 cup flour (I used coconut flour for a gluten-free option, but you can use regular flour if you prefer a lighter muffin)
1/4 cup psyllium husks
1/4 cup milk of choice
1/4 cup chocolate chips
1/4 cup olive oil
1/4 cup maple syrup (optional for a sweeter version—skip this for a low-sugar option)
Pinch of salt
1 tsp cinnamon
Method:
Preheat your oven to 180°C (350°F).
In a large bowl, mash the bananas.
In a separate bowl, whisk together the eggs, milk, olive oil, maple syrup (if using), salt, and cinnamon.
Add the wet ingredients to the mashed bananas and mix well.
Stir in the flour and psyllium husks using a wooden spoon until well combined.
Gently fold in the chocolate chips.
Grease a muffin tin with butter (or oil), and spoon the mixture evenly into the tin.
Bake for 20-30 minutes, checking frequently to ensure they don't overcook.
Remove from the oven and let the muffins cool before removing them from the tin.
Enjoy! These muffins are the perfect blend of indulgent and nourishing.
