Looking for a tasty, but healthy treat for your children? These chocolate and banana muffins are low in sugar compared to most muffins, low in fat, and taste deliciously moist. This is a very simple recipe, and therefore, it’s a good one for doing with young children.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- 100g of self-raising flour
- 40g of unrefined golden caster sugar
- 25g of cocoa powder
- 1/2 teaspoon of bicarbonate of soda
- A pinch of salt (you can leave this out if required)
- 2 large bananas, mashed
- 60g of sour cream (you can also use crème fraiche or Greek yogurt)
- 1 large egg, beaten
Pre-heat your oven to 180 degrees centigrade (160 for fan ovens) or gas mark 4.
Line a muffin tin tray with cases. You can use a smaller fairy cake tray if you prefer small cakes.
Sift the flour, cocoa powder, and bicarbonate of soda into a bowl. Mix in the sugar and salt.
In another bowl, mix together the beaten egg, mashed bananas, and sour cream.
Add the wet ingredients to the dry ingredients and mix together. Try not to over-stir.
Spoon the mixture into the muffin cases. The mixture will make about 12 muffins. Place in the hot oven on the middle shelf and bake for about 15 minutes. The muffins will be springy to touch when cooked and a skewer placed into the muffins will come out clean. Allow to cool before serving. If your children don’t eat them all at once the muffins will keep well in an airtight container for about 5 days.