Healthier Banoffee Muffins Recipe!

I crave something sweet but am trying to be relatively god, at least on week days, so I am making myself healthier versions of the things I love. They aren’t completely sin free but with added benefits as well as choosing better ingredients I am enjoying healthier snacks which taste great and also make me feel fuller. It’s a win win. Not saying I won’t nose dive into the burgers and chocolate at the weekend because I’m a firm believer that you do need to have some proper treats too, but this is a way of having something yummy every day. And this recipe, my healthier banoffee muffins, is now a new firm fave! I make the muffins then cut the middle out and add my caramel sauce (which I devised to go on my 2 ingredient banana ice cream with the added benefit of gifting a portion of Naked Nutrition Glutamine – if you don’t know about the benefits of taking Glutamine then check that post out and see how easy and yummy banana ice cream is to make too!) then I pop the top back on and oh my gosh, these are beyond!

Here’s how to make them!

Makes: 12 muffins

Ingredients

3 large ripe bananas, mashed
2 eggs
80ml maple syrup
80ml vegetable oil
160g oat flour (I make my own by blitzing porridge oats)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
¼ tsp sea salt
100g dark chocolate chips

Optional additions

50g chopped walnuts or pecans
50g blueberries

Method

Preheat the oven to 180°C (160°C fan) and line a 12 hole muffin tin with cases.
In a large bowl, mash the bananas until mostly smooth.
Whisk in the eggs, maple syrup, oil and vanilla until combined.
Add the oat flour, baking powder, bicarbonate of soda, cinnamon and salt. Stir gently until just combined.
Fold in the chocolate chips (it’s far cheaper to buy a bar and bash it up yourself than actual chocolate chips) and any optional extras if using.
Divide the mixture evenly between the muffin cases, filling each about three quarters full.
Sprinkle over some non blended porridge oats and pop a slice of banana on the top.
Bake for 18 to 22 minutes, or until risen and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 5 minutes before transferring to a wire rack.

Finishing touch

Cut out a section in the middle and fill with the caramel sauce from my banana ice cream recipe (blended dates, hot water and glutamine powder), then pop the top back on!

Tips

The riper the bananas, the sweeter the muffins will be.
For extra protein, stir in 2 tablespoons of Greek yoghurt and add a spoonful to the caramel sauce too.
These freeze brilliantly for up to 3 months prior to having the caramel sauce added.
Warm one slightly before serving and spread with a little almond butter for a filling breakfast if you don’t want to add the sauce.

Nutrition Boost

Using oat flour increases the fibre content and helps keep you feeling fuller for longer. The maple syrup provides a more natural sweetness, allowing you to use much less added sweetener than traditional muffin recipes.

Perfect with a coffee or tucked into a lunchbox for an afternoon snack.