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Banana, chocolate and ginger muffins

These banana, chocolate and ginger muffins go perfectly with my morning coffee. They are a bit more healthy too, as I added oats and reduced the sugar and oil content (the bananas provide enough sweetness and moisture).They keep moist and soft for a couple of days, kept in a tin or glass jar.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 small ripe bananas
  • 2 eggs
  • ⅓ cup oil
  • 1 tsp vanilla essence
  • 1 tsp ground ginger
  • 1 cup oat milk
  • 2 pinch salt
  • 3 Tbsp natural cane sugar
  • 1.5 cup self-raising flour
  • 1 cup oat
  • 80 g dark chocolate min 80%

Method
 

  1. Mash the bananas, then add the eggs, vanilla, oil and milk. Combine well.
  2. Add the oats then the flour, salt and sugar. Mix well.
  3. Finely chop the chocolate, then add to the batter and combine.
  4. Rest, while you preheat the oven to 180°C.
  5. Spoon the batter into silicon muffin cups or a muffin tin, lined with paper cases.
  6. Bake in the oven for 20-25 minutes until golden.
  7. Let them cool in the tin for 5 minutes, then transfer the muffins to a wire-rack to cool completely.
  8. Enjoy!