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Chocolate Banana Muffins – low sugar version

These are my classic chocolate banana muffins but with the sugar removed, they’re still sweet, use 50% wholemeal flour and my children didn’t notice, at all, let’s just hope they don’t read this.

Ingredients: for 12 muffins

100g self raising flour
125g wholemeal self raising flour
1 tsp baking powder
75g dark chocolate chips (original recipe was 100g)
2 tbsp agave syrup/nectar or powdered stevia (original recipe was 150g caster sugar
1 egg
175ml milk (skimmed, semi, full fat, whatever)
75ml melted butter or sunflower oil
3-4 very ripe bananas (if they are very ripe you can cut down the agave even more)

  1. Preheat the oven to 190c/gas 5/AGA roasting oven shelf on oven floor.
  2. Mix together the dry ingredients and choc chips in a bowl, in a separate bowl or jug mix together the agave, egg, milk and oil.
  3. Mash the bananas really well.
  4. Mix the dry ingredients with the wet ingredients, add the mashed bananas, mix.  Don’t try and mix out the lumps, it’s meant to be lumpy to leave it be.
  5. Divide equally between 12 muffin cases.
  6. Bake for 20-25 minutes until golden brown.

Store in an airtight container for 2 days or freeze.