Hi guysssss, I’m back! Well, almost anyway. I’ve finished all my coursework for the year and it was such a traumatising experience. I mean,  when your laptop breaks the DAY before 11,500 words worth of essays is due in, it’s stress, trauma, panic and all the rest of it! I’m not sure how I emerged alive and well out the other side but I did! Yesterday was the first day that I hadn’t spent the WHOLE day in the library in like well over a week and I had serious baking withdrawal symptoms. Naturally before I knew it, the whole house had a faint aroma of bananas and cake. It was comforting. And that’s exactly why you should make these tiny cute adorable mini muffins!

They’re basically a bitesize version of my Quick & Easy banana bread but I couldn’t resist – I feel like my mini muffin tin doesn’t get enough love!

As they’re lightened up with greek yoghurt, whole wheat flour and sunflower oil, you don’t even need to feel bad while eating them – win/win. I realise this is not a ‘healthy’ food blog but seriously, these taste just as good as buttery, fudgy banana bread and as you know, I LOVE baking with greek yoghurt! Personally I don’t tend to eat what I bake because I don’t have that much of a sweet tooth and sugar makes me crash big time, but this recipe is a staple in my daily life, not even going to lie.

Makes 27 perfectly portioned mini muffins for taking on the go:

80g whole wheat flour

80g plain flour

1/2 tsp cinnamon 

3/4 tsp bicarbonate of soda 

1/4 tsp salt 

80g caster sugar

60ml sunflower oil

1tsp vanilla extract 

2 large eggs 

2 medium-large overripe bananas

65g 0% fat greek yoghurt

1 bag chocolate chips

handful of pecans 

1) Preheat an oven to 220FAN (it’s super hot, i know. To get nice domed muffins you need to blast them with heat so that they rise and then lower the oven temp to cook them through). Liberally spray a mini muffin tin with cake release spray

2) Lightly mix the flours, cinnamon, salt and bicarb in a bowl and set aside

3) Beat the oil, sugar and vanilla together until slushy and combined. (You can also do this whole thing by hand)

4) Add the eggs to the oil and sugar mixture and beat for 1-2 mins

5) Mash the bananas up with a fork and add them to the egg and sugar mixture, beating until combined

6) Add half the flour mixture and mix lightly and then add the greek yoghurt and mix

7) Add the rest of the flour but mix by hand, you don’t want to overwork the gluten and get tough muffins!

8) Stir through your chocolate chips and crush the pecans up into similar size chunks so they get evenly distributed throughout the batter

9) Bake for 3 mins and then lower the oven temp to 160FAN and bake for a further 6-8 minutes. When done, a toothpick inserted in to the middle of a muffin will come out clean

At 85 calories per muffin, you can’t really go far wrong! (85kcal, 11.3g carbs, 4g fat (the good kind), 1.6g protein)

I’ll try to keep up with posting regularly but my exams start in a few days so BBH may suffer again! It’ll be worth it though (hopefully!)

Hope you all have a lovely bank holiday weekend! (I know… May already?!)