Delicious wee snack, perfect post-training (but don’t be tempted to go overboard). I didn’t have mini-muffin paper cases so made a dozen full-sized muffins).
Double-Chocolate Mini-Muffins
Delicious wee snack, perfect post-training (but don't be tempted to go overboard). I didn't have mini-muffin paper cases so made a dozen full sized muffins).
Servings: 36
Ingredients
- 1 ¾ cup self-raising flour, sifted
- ¾ cup firmly packed brown sugar
- ¾ cup low-fat vanilla yogurt
- ⅓ cup vegetable oil
- ¼ cup cocoa powder
- 1 egg beaten lightly
- ½ cup mashed banana
- 18 chocolate buttons halved
Instructions
- Preheat oven to 200℃/390°F. Line 36 mini-muffin holes with paper cases (or make 3 batches with a 12-hole tin.) Combine flour, cocoa and sugar in a large bowl. Add egg, yogurt, banana and oil. Stir until just combined.
- Divide mixture among apper cases. Press a chocolate button half into each muffin. Bake for 15 minutes, or until an inserted skewer comes out clean. Transfer to a wire rack to cool.
Variations
- Using macadamia oil will add a richer, slightly nutty flavor.
Notes
Macri, Liz; (May 2010) Muffins in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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