1 1/2 cups self raising flour
1/2 cup quick oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup melted coconut oil
1/2 cup light milk
2 ripe bananas
1 cup frozen blueberries
1 tablespoon dark chocolate bits
Drizzle of honey
1 teaspoon coconut oil
Add flour, oats, brown sugar and cinnamon to a bowl. Mix to combine. Melt coconut oil in microwave. Allow to cool. Meanwhile add bananas and blueberries to a blender. Blend into a purée. Add to coconut oil along with egg and milk. Mix together with a fork. Add wet mixture to dry ingredients. Mix until just combined. Bake in a moderate 180 degree oven for around 20-25 minutes.
Topping: Melt chocolate, honey and oil in microwave. Drizzle on top of muffin. Allow to cool.
NOTE: Store muffins in an air tight container in the fridge (this is so the chocolate doesn’t turn soft)
NOTE: For a healthier muffin omit the chocolate. Without the chocolate topping they can be stored in an air tight container for around 3 days.