Our youngest loves her chocolate chip muffins but also baking so I said we would make some healthier ones. Sorry didn't take photos. With kids I find it easier to do measuring with cups rather than metric so this recipe has those measurements. The good thing about these is they freeze well and a blitz in the microwave and they taste fresh from the oven.
This recipe uses oil and yoghurt rather than butter which gives it a lighter and moister texture.
Begin by mixing three quarters of a cup of packed soft brown sugar with a cup of oats. Add 2 mashed over-ripe bananas, an egg, three quarters of a cup (around 160ml) greek yoghurt and a quarter of a cup of vegetable oil. Mix.
Add to this a mix of a cup of wholewheat s-r flour (you can use normal s-r if you don't have this) and a quarter of a cup of cocoa powder, a tsp of baking powder and half a tsp of bicarbonate of soda. Mix it all together
Finally add 100g of dark chocolate chips (or you can smash up a bar of dark chocolate while in its pack with a rolling pin) and mix this in.
Share between 12 muffin tins in a muffin pan. It is a thick mix so a good one for kids to do since it doesn't slop everywhere!
Bake at 180 degrees C for about 17-20 minutes until a squewer comes outs clean.