Squidgy choc, banana and berry bites

Looking for a chocolatey treat? Here you have it!

The perfect way to use up overripe bananas, ideal for the lunchbox and they freeze super well. They can be made into mini muffins or into a full sized cake, whatever you prefer.


  • 3 medium or 2 very large sized ripe bananas
  • 1/2 cup apple sauce
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup high grade flour (or GF)
  • 1/2 cup rolled oats
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 3 tbsp chia seeds (optional extra to boost the fibre)
  • 1/2 cup chocolate chips
  • 1/2 cup frozen blueberries

How to make:

  1. We just whizzed everything (except the choc chips and blueberries) up in our Kenwood food processor and it was done, easy peasy.

  2. Spoon into greased mini muffin trays (I use silicon ones as they are much less likely to stick).

  3. Drop a few choc chips and blueberries on the top of each of the muffins.

  4. Bake in the oven at 180 degrees C for 10 minutes or springy to the touch.

Note: If you plan to keep these for more than 2 days, they will need to go in the fridge to avoid them going bad as they are very moist.




Published By

Claire Turnbull



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