½ cup plain flour, plus 2 tablespoons
½ cup wholemeal flour
1/3 cup cocoa powder
¾ tsp baking soda
2 large eggs
1 ripe banana, mashed
¼ cup reduced fat plain yoghurt
1/3 cup honey
1/3 cup reduced fat milk
¼ cup olive oil
Pre-heat the oven to 180°C. Line a muffin tin with paper liners.
In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the rest of the ingredients. Make a well in the centre of the dry ingredients and add the wet ingredients. Gently stir by hand until just combined.
Fill the muffin cups 2/3 to the top. Bake for 18-20 minutes, or until a toothpick comes out clean.
Place on a wire rack and allow to cool in the tin for 5 minutes, then remove and place on the rack to cool completely.
Add raspberries, blueberries or sultanas for an extra fruity zip.