Chocolate Banana Oat Muffins

Chocolate Banana Oat Muffins

These are perfect for the kids lunchbox or as a quick low sugar option for afternoon tea.
Made with spelt flour they are lower in gluten than regular flour, and easier to digest.
I like to freeze them and put 1 in the kids lunchbox the night before to de-frost. This helps to keep them from going stale too quickly, as happens with muffins.

Ingredients

1 cup white spelt flour
1 cup wholemeal spelt flour
¼ cup cacao powder
1 tsp baking soda
¾ cup rolled oats
100g butter
½ cup honey
½ cup milk
1 egg lightly whisked
1 cup plain unsweetened yogurt
1 tsp vanilla essence
2 medium or 3 small ripe bananas mashed

Preheat oven to 200 degrees

Line a 12 muffin tin with paper patty cases and set aside.

In a medium bowl, sift together the flours, cacao powder and baking soda, before adding the rolled oats and mixing well.

Melt butter and honey together in a medium pot.

Add milk, yogurt, egg, and vanilla essence, and stir well, before adding bananas and mixing again.

Make a well in the centre of the dry ingredients, then add the liquid ingredients. Fold together carefully until the dry ingredients are just mixed.

Spoon into your muffin tin, and bake for 15-20 minutes or until a skewer comes out clean.

Leave in tins for 5 muffins before cooling on a wire rack.