Moreish breakfast bites made with cocoa and coconut for flavour and yoghurt for texture – with no oil or butter and just a hint of honey! Lovingly created by Annabel Langbein.

5 Mins
20 Mins
Ready In
25 Mins

What you need

  • 1 large ripe banana, mashed
  • 3 eggs
  • 1 cup Mixed Berry Symbio Yoghurt
  • 1/4 cup honey
  • 1 cup untoasted muesli or quick-cook rolled oats (for a gluten-free version use untoasted gluten-free muesli)
  • 3 Tbsp good-quality cocoa or cacao
  • 1/2 cup desiccated coconut
  • 3 tsp cinnamon
  • 2 tsp vanilla extract
  • 2 tsp baking powder

Here's how it's done

  1. Pre-heat oven to 175°C and lightly grease a 12-hole muffin pan.
  2. Mix banana, eggs, yoghurt and honey in a mixing bowl.
  3. Add all other ingredients and stir to combine evenly.
  4. Divide between prepared muffin pans (about 1/4 cup per case).
  5. Bake until risen and cooked through (18-20 minutes). Stand in pan for 10 minutes before turning out.
  6. Store in an airtight container for up to two days or freeze until needed.

Serving Suggestions

Scoop one tsp Anchor Cream Cheese onto the top of each breakfast bite before baking for a creamy surprise centre.

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