Lower sugar rich choc banana muffins

These decadent and delicious rich choc banana muffins taste so naughty it’s hard to believe they’re much lower in sugar! Perfect for school and work lunch boxes, afternoon teas or warmed up with some low sugar vanilla ice-cream!

MAKES: 18 muffins

INGREDIENTS

You will need

Digital kitchen scales
2 x muffin trays and cases
1 x pack Noshu 99% Sugar Free Rich Chocolate Cake Mix
1 x pack Noshu 97% Sugar Free Dark Choc Baking Chips

For the muffins

1 extra large egg
60 g melted butter OR 80 g Nuttelex (for dairy free)
1/2 cup milk
4 ripe bananas, mashed
1 x pack Noshu 99% Sugar Free Rich Chocolate Cake Mix
1 x pack Noshu 97% Sugar Free Dark Choc Baking Chips

 

METHOD

Preheat oven to 150°C (140°C fan forced). Line your muffin trays with muffin cases.

MIX
In a medium bowl, mix together your Rich Chocolate Cake Mix, mashed bananas, milk, egg and melted butter or Nuttelex with a wooden spoon or hand whisk until well combined.

Fold through your Dark Choc Baking Chips, saving aside a handful to sprinkle on top of each muffin.

Spoon your batter into prepared muffin cases so that each is filled 3/4 full. Top each with your remaining Dark Choc Baking Chips before placing them in the oven.

BAKE
Bake in preheated oven for 18 minutes. Check muffins with a skewer. You’ll know your muffins are done when they are risen and a skewer inserted comes out clean.

Allow the muffins to cool for 5 minutes in the tray before transferring onto a wire cooling rack. Enjoy!

STORE
Store chilled in an airtight container for 3 days or frozen for up to 3 months.

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