Chunky Banana & Chocolate Muffins with Oat, Chia Seeds & Coconut Sugar


Chunky Banana & Chocolate Muffins

Makes 12 large muffins


3 cups (375g) all-purpose flour

4 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon, divided

2 large eggs, at room temperature

3/4 cup packed brown sugar

1/4 cup raw sugar

1 cup milk mixed with 1tbsp white vinegar

1/3 cup canola oil

3 mashed bananas

2 tsp vanilla extract



2 tbsp coconut sugar

2 tbsp raw oats

1 tbsp chia seeds

2-3 squares of chocolate for each muffin

1 banana thinly sliced



Pre-heat the oven to 220c.

Prepare your muffin tray with liners.

Mix all the ‘topping’ ingredients (except chocolate and banana) together in a small bowl and set aside ready to sprinkle.  Keep the chocolate and banana separate.

Sift into a large bowl, the flour, baking powder, salt, and cinnamon.

In a separate bowl, whisk the eggs, brown sugar, and raw sugar until combined and mixture has gone slightly pale.  Whisk in milk, oil, mashed bananas, and vanilla extract.  Fold wet ingredients into dry ingredients being careful not to overwork the mixture.  If you want chocolate chunks throughout the muffins, you can add them into the mixture and fold a few times through.

Spoon batter into prepared muffin tins, and sprinkle with the prepared topping mix.  Evenly distribute the sliced banana and chocolate chunks on the top of each muffin.

Bake in the oven at 220c for 5 minutes, then turn down to 180c and bake for a further 15 minutes.  Test the muffins with a skewer and if it comes out clean, the muffins are ready to remove and cool.



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