• 2 eggs

  • 250g mashed banana (2 large or 4 small ones)

  • 150g stoneground wholemeal plain flour

  • 50g oats

  • 2 tsp baking powder

  • 60g dark chocolate (70 - 85% cocoa solids), chopped into good-sized chunks.*

*Feel free to swap the chocolate for blueberries, sultanas, grated apple, nuts, or a mixture of them all!

The muffins are naturally sweetened by the banana, which replaces both the sugar and the fat, but if you want them even sweeter, two tablespoons of carob syrup of agave syrup will gee them up a bit. 

  • Preheat the oven to 180 fan.

  • In a bowl, mash the bananas with a fork until really gungy. 

  • Add the eggs and whisk using the fork. 

  • Add the flour, oats and baking powder and briefly stir with the fork. Don't overmix as that will make the muffins tough.

  • Mix in your chosen adornments and stir through. 

  • Spoon into a muffin tray, either a trustworthy non-stick one or one lined with little paper cases. 

  • Bake for 20 minutes, turning around halfway through. 

  • Allow to cool in the tray for 10 minutes or so and then lift out to finish cooling on a rack.

  • Enjoy!

Makes 10

Banana & chocolate muffins



  • Using stoneground wholemeal flour gives the muffins a lower GI index, which means it has a lesser affect on your blood sugar, which is believed to have an impact on cardiovascular disease.

  • Wholegrains provide a good source of fibre, vitamins and minerals. 

  • Fibre aids digestion. 

  • Wholegrains can even help prevent the body from absorbing 'bad cholesterol', and lower triglycerides, a form of dietary fat in meat, dairy and cooking oils. 

  • Bananas are a great source of potassium, plus other vitamins, minerals and fibre, and they replace the fat AND sugar in this recipe. Winner! 

  • Dark chocolate is believed to offer some protection against cardiovascular disease.

  • Each muffin has around 126 calories, just 2.1g of saturated fat and 3.4g of dietary fibre.