These were a hit in my house the first time I made them so I decided to mix it up and instead of dark chocolate, I went with no sugar white chocolate to amp this muffin up.
The verdict... de-bloody-licious! Seriously. And easy snack for morning or afternoon for you or your lunchboxes.
Makes 12-14 muffins
Ingredients:
1 banana, mashed
1 egg, whisked
1 tsp vanilla extract
3/4 cup full cream milk or any alternative you wish
1/4 cup Greek yoghurt (again dairy free works)
2 tbsp maple syrup
2 cups self-raising flour (gluten free if you need)
1 tsp baking powder
1/2 cup fresh or frozen mixed berries, or you can just use raspberries, or strawberries.
2 tbsp white chocolate chips or you want dark chocolate chips
Method:
Preheat your oven to 180 degrees and grease up your muffin tray
Add your mashed banana, egg, vanilla, milk, yoghurt and maple syrup in a bowl until combined
Add your flour and baking powder, and mix gently until combined (don't overmix)
Fold in the berries and choc chips into the mix
Add spoonful of mixture into the muffin tray and place in the oven for 12-15 minutes until cooked through and golden on top.
Once cooled down, store in an airtight container for up to 5 days.