Treat your kids to a healthy snack with this chocolate, oat and banana muffin recipe by Amy Burton.
It’s well known that kids are not always interested in eating healthily and would prefer that chocolate cupcake over the carrot sticks and humus any day. I have had many parents asking me for recipes, which are kid-friendly whilst still being wholesome and nutritious. So, I have decided to share a recipe with you which is both tasty and nourishing without being bland at all! I have also snuck some Superfoods into the mix, which give the recipe an added boost of nutrient density, sure to keep your kid full, energized and focused at school or during physical activity.
Banana oat chocolate muffins
2 bananas mashed (about 1 cup)
4 large eggs
¼ cup honey
½ teaspoon baking soda
1/3 cup coconut flour
1/3 cup rolled oats
A pinch of salt
1 teaspoon organic vanilla extract
¼ cup coconut oil or olive oil
2 teaspoons chia seeds
2 tablespoon cacao or cocoa
Optional: handful of cacao nibs or chopped nuts + 1 tablespoon rolled oats
Preheat your oven to 180 degrees
Place your mashed bananas, eggs, oil, honey and chia seeds in a bowl and combine until smooth. Add the coconut flour, oats, salt, cacao, baking soda and salt. Mix gently until combined but not over-mixed.
Spray cupcake liners with light olive oil or coconut oil and place in a muffin tray (I used a large muffin tray for bigger muffins). Fill the liners ¾ full and sprinkle the cacao nibs/nuts and oats on top. Place in the oven and bake for 20 minutes or until a toothpick comes out clean when inserted into one. Note that these muffins will not rise as much as ordinary muffins but are still light and fluffy. Allow to cool completely before removing from muffin pan.
These muffins are perfect for breakfast, or packed into a lunch box for a break-time treat.
This recipe makes 8 big muffins or ±12 smaller ones.