Choconut bites
Moreish breakfast bites made with cocoa and coconut for flavour and yoghurt for texture – with no oil or butter and just a hint of honey! Lovingly created by Annabel Langbein.
Ingredients
Method
Ingredients
- 1 large ripe banana, mashed
- 3 eggs
- 1 cup Mixed Berry Symbio Yoghurt
- 1/4 cup honey
- 1 cup untoasted muesli or quick-cook rolled oats (for a gluten-free version use untoasted gluten-free muesli)
- 3 Tbsp good-quality cocoa or cacao
- 1/2 cup desiccated coconut
- 3 tsp cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
Method
1. Pre-heat oven to 175°C and lightly grease a 12-hole muffin pan.
2. Mix banana, eggs, yoghurt and honey in a mixing bowl.
3. Add all other ingredients and stir to combine evenly.
4. Divide between prepared muffin pans (about 1/4 cup per case).
5. Bake until risen and cooked through (18-20 minutes). Stand in pan for 10 minutes before turning out.
6. Store in an airtight container for up to two days or freeze until needed.
Tips
- Substitute the eggs for applesauce, and the yoghurt for coconut yoghurt for a vegan alternative!
FAQs
- What are the benefits of using good quality cocoa?
- The flavonoids in cocoa and dark chocolate offer multiple health benefits. They act as antioxidants, scavenging free radicals, protecting against lipid oxidation and platelet aggregation, and boosting the immune response. When it comes to antioxidant content, the higher the percentage of cocoa, the better.
- Why do I need to use yoghurt in the recipe?
- Yoghurt makes these bites moist and delicious! That along with the banana will make these bites moist and fluffy!