When I was in high school, my friends and I would get these giant muffins from a corner store after class. They were actually enormous rounds of cake disguised as muffins. They were delicious. Unfortunately, my grown-up self can’t eat a giant loaf of ‘muffin’ cake everyday. Now I make muffins that still taste as good but have a healthier ingredients jam-packed inside.
These muffins have healthy components like yogurt, carrot, banana, flax and oat bran, but are cleverly hidden by a handful of chocolate chips and vanilla. Eat these on the go, for breakfast or as an afternoon snack.
Healthy Carrot, Banana and Chocolate Chip Muffins
½ cup granulated sugar
½ cup plain yogurt
1/3 cup canola oil
2 large eggs
1 cup grated carrot
2 bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons flax seeds
¼ cup oat bran
1 cup chocolate chips, divided
1. Preheat oven to 375F. Line a 12-cup muffin tin with muffin liners.
2. In a large bowl, combine sugar, yogurt, oil, eggs, carrot, bananas and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, flax seeds and oat bran.
3. Pour the dry ingredients into the eggs mixture and mix just until combined. Add ½ cup chocolate chips. Spoon mixture into prepared muffin tin.
4. Bake for 17 to 20 minutes until golden. Using a toothpick, insert into the center of a muffin to make sure it comes out clean. Let cool on a rack.
5. While muffins are cooling melt remaining ½ cup chocolate in a microwave-safe bowl in the microwave on 1-minute blasts. Drizzle chocolate over muffins.
Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.