So the weather is miserable outside and Paulie has been to the hospital for his procedure. As he has been nil by mouth for 24 hours I wanted to make something nice that he can have with a cup of tea when he gets back. I need to stay on the high fibre theme as that was the reason he was in hospital. These smelt amazing while cooking and tasted so good. I love the little chocolate hits you get in every other bite and dare I say it, it is healthy too!
Ingredients (makes 12)
- 100ml extra-virgin olive oil
- 100ml maple syrup
- 2 eggs, preferably at room temperature
- 3 ripe bananas, peeled and mashed with a fork
- 50ml milk (I used skimmed)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- 200g whole wheat flour
- 40g old-fashioned oats, plus more for sprinkling on top
- 100g milk or dark chocolate chips
- 1 tsp demerara sugar for sprinkling on top
- Preheat oven to 165 degrees (fan). Grease your muffin tray.
- In your stand mixer or a large bowl, beat the olive oil and maple syrup together with a whisk. Add eggs and beat well by hand or in your stand mixer. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold through your chocolate chips.
- Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Pop out the muffins and enjoy.