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–+ servings
Chocolate chunk muffins in a bowl.
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Thermomix Chocolate Banana Muffins

Our healthy Thermomix Chocolate Banana Muffins are made with greek yoghurt, ripe bananas and naturally sweetened with honey. Prepped, baked and ready to eat in just 20 minutes!
Course healthy snacks
Cuisine Australian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 muffins
Calories 213kcal
Author Lucy & Lauren
Cost $5

Equipment

  • Muffin Trays
  • Thermomix
  • Oven

Ingredients

  • 3 bananas ripe
  • 95 g greek yoghurt
  • 85 g honey
  • 2 teaspoon vanilla extract
  • 70 g coconut oil melted
  • 1 egg
  • 210 g plain flour
  • 1 teaspoon bi-carbonate soda
  • 15 g cocoa powder
  • pinch salt
  • 125 g chocolate chips or chocolate chopped into chunks

Instructions

  • Preheat oven to 190 degrees celsius (fan-forced) and line a 12-hole muffin tin with muffin cases.
  • Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat once more.
  • Add the greek yoghurt, honey, vanilla extract, melted coconut oil and egg and mix for 15 seconds, Speed 4, or until well combined.
  • Add the plain flour, bi-carbonate soda, cocoa powder and salt and mix for 5 seconds, Speed 4.
    Scrape down the sides of the bowl and repeat for a further 2-3 seconds or until just combined (don't over-mix the ingredients).
  • Fold through half of the chocolate chips with the spatula.
  • Divide the mixture between the muffin cases (filling to ⅔ of the way). Sprinkle with the remaining chocolate chips.
  • Bake for 15 minutes or until cooked through.
    Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
  • Use the ripest bananas you have! The browner, the better!
  • You can substitute the greek yoghurt for a good quality, thick natural or vanilla yoghurt if you prefer.
  • If you live in a cooler climate, you may need to melt your coconut oil first if it has solidified!
  • You can use either chocolate chips, or for a cafe-style look, chop a section of a block of chocolate into chunks (just like I've done in this recipe!).
  • Add a few extra chocolate chips or chocolate chunks to the top of the muffins before baking.
  • The muffins are cooked when a skewer inserted into the centre comes out clean or with a few moist crumbs on it.
  • Store muffins at room temperature for up to 3 days.
  • Freeze muffins in an airtight container for up to 3 months.

Nutrition

Calories: 213kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 168mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg