The other day I was attempting to make some low FODMAP chocolate chip cookies and it just. Was. Not. Working. Every time I pulled these cookies out of the oven, they weren’t crumbly or cracked on top, and the texture on the inside would have been perfect for a muffin, but rubbish for a cookie. After three attempts, I finally accepted that this batter had other ideas, and I plopped it in some muffin pans and it found its destiny – these Choc Chip Banana Muffins.
They are sweet, delicious and the perfect muffin consistency (trust me). Now I am normally a huge advocate for eating cupcakes instead of muffins, because they have icing. In most cases I think a muffin is a poor man’s cupcake. But these muffins don’t need icing to be delicious… they have melty chocolate, and added sweetness from the banana. They are crisp and golden on the outside, and perfectly soft and fluffy on the inside. A muffin to be held in high esteem among cupcake-lovers.
These would be the perfect sweet treat to prepare for a week of school or work for when you’re feeling that sweet tooth kick in, or to take to a gathering of friends or a work meeting. No one will ever know they’re FODMAP friendly, except when they notice you’ve already eaten 6 and you ain’t slowing down.
If you like these muffins, you might also like my Apple and Raspberry Muffins, or my Orange and Poppy Seed Muffins, to which I added icing (see previous note about icing being an important part of a baked good).
Choc Chip Banana Muffins
- 1 banana
- 1 egg
- 4 tbsp coconut oil
- 1 tsp vanilla essence
- 1 cup low FODMAP plain flour
- 1/3 cup brown sugar
- 1 tsp baking powder
- pinch salt
- 1/3 cup dark chocolate chips
Preheat the oven to 160 degrees Celsius fan forced and line 6 holes of a muffin tray.
In a large mixing bowl, use a fork to mash the banana as much as possible.
Add the egg, coconut oil and vanilla essence to the banana and whisk until combined.
Add the flour, sugar, baking powder and salt and mix until everything is incorporated.
Finally, fold through the chocolate chips until evenly distributed in the mixture.
Pour the mixture into the greased muffin tray and bake in the oven for around 20 minutes or until an inserted skewer comes out clean and muffins bounce back when you press the tops of them.