These nutty banana muffins AKA baby hipster muffins are full of healthy superfoods and fats, perfect for little (or big!) growing people.
Max (#littlehowie) is now 14 months and needs more than just a handful of strawberries for morning tea these days so these muffins make the perfect little lunch snack.
I realise the recipe makes 9 which seems a silly amount but you could easily pile the batter into 6 cases and just make really big muffins which would be great for older kids.
Banana, nut butter and cacao muffins
Serves: 9
Ingredients
- 1 large ripe banana
- 1 egg
- ½ cup unsweetened greek yoghurt
- ⅓ cup coconut or vegetable oil
- ¼ cup nut butter of your choice. I used Mayver's super seed butter.
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- ¼ cup cacao powder, sifted
- 1 cup wholemeal flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 180°C (conventional). Line 9 regular muffin holes (in a 12 hole tray) with cupcake cases.
- Slice 9 thin slices off one end of the banana and set aside. Place the remaining banana in a large bowl and mash. Add the egg, yoghurt, oil, nut butter, vanilla and sugar and whisk to combine.
- Add the cacao, flour and baking powder and mix until just combined. Divide between prepared cases. Top each with a slice of banana. Bake for 15-20 minutes or until cooked when tested with a skewer. Allow to cool on a wire rack.
Notes
- To freeze, individually wrap muffins in plastic wrap then place in an air-tight container or snap lock bag. Defrost at room temperature.
- To make this recipe lactose-free, use coconut or soy yoghurt.
- To make this recipe lactose-free, use coconut or soy yoghurt.
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