Choc Banana Muffins

We love these beelicous muffins made (and topped) with our tasty Choc Honey.

Skill Level Easy
Cooking Time 30 mins
Servings 12


4 ripe bananas
¼ cup Capilano Choc Honey Spread
¼ cup coconut oil, melted and cooled
1 ½ cups self-raising flour
1/4 tsp salt
1 egg
1 tablespoon rolled oats
3 tablespoons Capilano Choc Honey Spread, to serve


  • 1

    Preheat oven to 180°C (fan forced). Blend or mash 3 bananas, combine with coconut oil and Capilano Choc Honey Spread until well mixed.

  • 2

    In a large bowl, combine flour and salt and then add puree and stir until well combined. Add the egg and stir until just incorporated.

  • 3

    Divide the mixture between the 12 holes of a paper lined muffin tin (filling each to 3/4 full) then top each with a slice of banana and a sprinkle of oats.Bake for 18-20 minutes until a skewer inserted into the batter comes out clean. Set aside to cool.

  • 4

    When ready to serve, dollop a teaspoon of Capilano Choc Honey Spread on top of each muffin. Muffins will keep in an airtight container for 2 days on the counter, 1 week in the fridge or 2-3 months in the freezer.

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