Banana Cacao Muffins

This recipe is super simple and super health-conscious, but it tastes delicious and is great for breakfast and snacks on the go!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with cupcake liners.

Step: 2

Mash bananas in a bowl. Mix in eggs. Add cacao powder; mix until batter is well combined.

Step: 3

Fill each cupcake liner with 1 ice cream scoopful of batter. Sprinkle a pinch of chia seeds on top of each muffin.

Step: 4

Bake in the preheated oven until tops spring back when lightly pressed, 11 to 13 minutes. Cool on a rack for about 2 minutes.


Per Serving: 60 calories; protein 2.3g; carbohydrates 7.9g; fat 2.4g; cholesterol 46.5mg; sodium 17.8mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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