Sweet Snacks

Blueberry and banana muffins with dark chocolate topping


1 1/2 cups self raising flour

1/2 cup quick oats

1/4 cup brown sugar

1 teaspoon cinnamon

1 egg

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.

Makes 12


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