Ok so on Tuesday I feel like I kinda exposed myself a little . . . telling you about my evil twin and all. Are we ok?

I sure hope so . . .

Just incase you were feeling a little scared about it all I thought we should have a muffin.

But not just any ol’ muffin, nothing but the best for you my invisible internet friend. Today I bring you some dangerously delicious, bite size beauties – Banana, Brown Sugar and Caramel Choc Chip Wholewheat Mini Muffins.

You guys these muffins are dangerous! They are kinda the evil twin of these magnificent morning muffins we had a few weeks back.

Thankfully I made them into minis because well, I had had a pretty good idea that would be all kinds of yummy and seriously addictive (or is it addicting?!) either way once you taste them you will quickly be going in for more.

That’s what’s so good about mini’s not only are they cuter but we all know mini things are like negative calories or something right?

These mini muffins are so flavourful it’s ridiculous. I’m loving the deeper flavour the brown sugar brings to the table, not overly sweet though . . . just right! The bananas give them an incredible texture, especially on day 2-3. I love how the banana keeps the muffins from drying out, plus it makes them totally healthy. Gotta have your 5 a day right?

And do I even need to mention the caramel and dark chocolate chips? Didn’t think so.

Mini muffins made with wholewheat flour, bananas and dark chocolate chips (←you know for the antioxidants) make these a totally healthy sweet treat (←I can and will rationalise/justify just about anything) and because they have banana in them they are totally acceptable breakfast food right?

Right!

Banana, Brown Sugar and Caramel Choc Chip Wholewheat Mini Muffins

Makes 32 mini muffins

Ingredients –

1/2 cup plain flour

1/2 cup wholewheat pastry flour (or an additional 1/2 cup of plain flour)

1/3 cup brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of ground cinnamon

1/2 teaspoon of salt flakes

1 medium overripe banana, mashed

1 egg

1/3 cup greek yoghurt (I use Chobani 0%)

1 teaspoon vanilla extract

2 Tablespoons of milk (I use skim)

2 Tablespoons of caramel bits

2 Tablespoons of dark chocolate chips

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a mini muffin try with paper in cases and set aside.

3 – In a medium combine banana, egg, yoghurt, milk, vanilla and brown sugar and mash/stir until well combined.

4 – Sift over flour, cinnamon, baking soda, baking powder and salt flakes and stir until just combined.

5 – Chop up your chocolate and caramel chips and add to banana batter and stir until almost combined.

6 – Divide better evenly between muffin cases and bake for 10-12 mins until golden brown and tops spring back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre.