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Recipe: Choc Blueberry & Banana Muffins

Not only is this muffin recipe healthy and delicious, it's also a great one for the kids! Made with a few simple ingredients, enjoy with the coconut decadent frosting on the top or leave off for a lunchbox-friendly treat. You'll find POD Dark Choc Coated Chickpeas in both the September Health Box and Kids Box and over on the GoodnessMe Shop. Enjoy!

Recipe: Choc Blueberry & Banana Muffins


¾ cup mashed banana

1 tsp pure vanilla extract

3 tbsp melted coconut oil

1 tbsp apple cider vinegar

2 cups gluten-free oat flour (or flour of choice)

1/2 tsp baking soda

1 tsp baking powder

¼ tsp salt

¼ cup coconut sugar

1 cup fresh or frozen blueberries

1 packet POD Dark Chocolate Coated Chickpeas, chopped up

White frosting:

½ cup Greek or coconut yoghurt 

¼ cup melted coconut butter

1 tbsp tablespoon syrup

1 tsp vanilla extract


1. Preheat the oven to 180°C and line a muffin tray with liners or grease well.

2. In a large bowl, mix together the mashed banana, vanilla extract, oil and vinegar until well combined.

3. Mix in the flour, sugar, baking powder and soda until smooth and batter is mixed well.

4. Fold in blueberries and chopped up POD chickpeas and fill each muffin liner with batter.

5. Bake in the oven for 25-30 minutes.

6. To make the frosting, mix everything together in a bowl and stir until well combined. Refrigerate for 30 minutes to firm up before frosting the muffins.

7. Allow the muffins to cool then spread over the frosting and enjoy!







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