MUESLI BUTTER BANANA & CHOC CHIPS MUFFINS

These delicious Muesli Butter banana & choc chip muffins are packed with protein-rich yogurt and are so good for you. They are naturally sweetened with maple syrup and are a great on-the-go healthy breakfast, snack, or dessert.

These super nutritious Muesli Butter banana & choc chip muffins take about the same effort as it takes to make a sponge cake, so we love to make them as a family on lazy Sunday mornings because they keep well to throw into school lunchboxes throughout the week.

There many different ways to dress up these Muesli Butter banana & choc chip muffins but our favourite is to drizzle Muesli Butter on top for added fibre, protein and omega-3 (although, the kids also love them with melted chocolate!).

The chocolate chips are optional but they add an extra level of flavour and crunch that you will absolutely love. They are so moist, delicious, and nutritious.

MUESLI BUTTER BANANA MUFFINS

INGREDIENTS

• 2 ripe large bananas, mashed
• 1/4 cup maple syrup (or honey)
• 1/4 cup packed dark brown sugar
• 1/2 cup Greek yogurt
• 1 large egg
• 1/3 cup milk (can be substituted for oat milk, rice milk or soy milk)
• 1/2 cup Muesli Butter
• 2 teaspoons pure vanilla extract
• 1 and 3/4 cups plain flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chocolate chips (optional)

INSTRUCTIONS

1. Preheat oven to 215°C degrees. Spray a 12-cup muffin tray with cooking spray. 
2. In a bowl, mix together the the mashed bananas, maple syrup, brown sugar, yogurt, egg, and milk together until combined. Add in Muesli Butter and vanilla extract and whisk until smooth and thick.
3. Next, in a large bowl, stir the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.
4. Pour the wet ingredients into the dry ingredients and lightly whisk until just combined.
5. Fill the muffin cups almost all the way to the top and bake for 5 minutes.
6. Keep the muffins in the oven and reduce the temperature to 175°C and keep baking for and additional 12 minutes. Check with a toothpick to make sure they are cooked through.
7. Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.

NOTES

• Muesli Butter Banana & Choc Chips Muffins can be stored at room temperature and stay fresh for 3 days.