We’re gearing up for a guilt free weekend of indulgence and LOTS of chocolate, starting at breakfast and our Dark Choc granola muffins. Perfect for Easter and enjoyed as a well-deserved morning time treat. ENJOY!

Spoon Dark Choc granola muffins


  • 204g plus 2 tbs. all-purpose flour, divided
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 mashed ripe bananas
  • 135g coconut sugar
  • 1 egg, lightly beaten
  • 80g plus 2 tbsp. butter, melted and divided
  • 120g dark choc zing, divided
  • 85g chocolate chips
  • 65g brown sugar
  • 1/8 tsp. cinnamon


Preheat oven to 190C.  Lightly grease 12 muffin cups or line with muffin paper liners.

In a large bowl, mix together 204g flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter. 

Stir the banana mixture into the flour mixture until moistened.  Then stir in 75g dark choc zing, and chocolate chips.  Do not over mix.  Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tbsp. flour, cinnamon and melted butter. 

Then stir in the remaining granola.  Sprinkle topping over muffins and gently press into batter.

Bake in the oven for 18 to 20 minutes, until a toothpick inserted into the centre of muffin comes out clean.

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