Dark Choc Raspberry and Choc Muffins

PREP TIME: 10 MINS 

COOK TIME: 20-25 MINS

INGREDIENTS:

• 1/4 cup extra virgin olive oil
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup milk of choice
• 2 large bananas
• 1 cup brown sugar
• 1 1/2 cups wholemeal self-raising flour
• 1/2 cup cacao powder
• 1 tsp bicarbonate of soda
• Pinch of salt
• 1 cup dark chocolate chips
• 1 cup frozen raspberries

INSTRUCTIONS

1. Preheat your oven to 180°C (fan-forced).
2. If you have a stand mixer (like a KitchenAid), feel free to use it — otherwise, a large mixing bowl and whisk will do just fine.
3. In your mixer or bowl, whisk together the eggs and olive oil until well combined.
4. Add the milk and vanilla extract, and mix briefly to combine.
5. Add the bananas and whisk until mostly smooth
6. Stir in the brown sugar until fully incorporated.
7. Add the flour, cacao powder, bicarbonate of soda, and a pinch of salt. Mix until just combined — don’t overmix.
8. Fold in the dark chocolate chips and frozen raspberries.
9. Spoon the mixture into a muffin tray lined with muffin cups or lightly greased with oil. Fill each cup about 3/4 full.
10. Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.

Makes approximately 14 muffins. Enjoy!