Chocolate muffins

Step 1
Pre-heat the oven to 180°C. Line a muffin tin with paper liners.

Step 2
In a large bowl, whisk together the flours, cocoa and baking soda.

Step 3
In a medium bowl, whisk together the eggs, banana, yoghurt, honey, milk and olive oil.

Step 4
Make a well in the centre of the dry ingredients and add the wet ingredients. Gently stir until just combined.

Step 5
Fill the muffin cups 2/3 to the top. Bake for 18-20 minutes, or until a toothpick or skewer comes out clean. Place on a wire rack and allow to cool in the tin for 5 minutes, then remove and place on the rack to cool completely.

Serving suggestion: add ½ cup raspberries, blueberries or sultanas for an extra fruity zip. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website