Healthy Chocolate Chip Muffins

Healthy Chocolate Chip Muffins 
Toddler, Kid, Adult

Science Corner
Oats contain a special kind of fiber called beta-glucan which has been shown to lower cholesterol, prevent heart disease, boost immune function, stabilize blood sugar and even prevent breast cancer. Bananas are an excellent source of potassium which is critical for heart function. Creamy and naturally sweet, they contain fiber which aids digestion and is a 'PREbiotic' - food that feeds the good bacteria in your digestive tract. Mangoes are brimming with carotenids like alpha and beta-carotene, which are precursors to Vitamin A production in the body and potent anti-cancer agents due to their antioxidant free radical scavenging activities. Vitamin A is especially important for eye development in children - being fat soluble, it is well absorbed in these greek yoghurt muffins. Mangoes also offer a boatload of Vitamin C and some B vitamins, particularly folate - if you're pregnant and looking for sources of folic acid, you can devour these with your kids. With blood sugar-stabilizing and anti-inflammatory cinnamon, a touch of honey, low glycemic coconut palm sugar and a few indulgent milk and white chocolate chips, these muffins are just the right amount of decadent while still being so good for you. A truly delicious and nutritious way to start your day!

Yield
12 muffins

Ingredients
2 cups whole grain rolled oats
3/4 cup full fat Greek yoghurt
1 banana
1 cup chopped mango (~ 1 medium mango)
2 tablespoons honey
1/4 cup coconut palm sugar (or brown sugar)
2 eggs
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Method
Preheat the oven to 375F / 190C. Grease a muffin tray or line cavities with paper liners. 

Blend all the ingredients except the chocolate chips in a food processor or blender until smooth. Stir in the chocolate chips saving a few for sprinkling on top of the muffins before baking. Scoop batter into muffin cups until each cavity is about 2/3 full and sprinkle a couple of chocolate chips on top. Bake for 20-25 minutes until a toothpick inserted into the center of the muffin emerges dry. Allow the muffins to cool. Serve or store in an airtight container for up to 5 days. Makes for a perfect, healthy lunchbox item too! 

 






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