Zanna van Dijk’s Chocolate Banana Peanut Butter Mini Breakfast Muffins

“These muffins are the perfect breakfast option for when you're feeling like making a healthy but indulgent choice. With slow releasing carbohydrates and healthy fats they provide a filling breakfast which you can easily take on the go!  Serve warm of cold - my favourite way is to microwave a couple for 30 seconds and serve them with Greek yoghurt and berries.”

zanna foos


16 mini muffin cases & muffin tray

3 small bananas, mashed

3 cups oats

1/4 cup cocoa powder

1/4 cup maple syrup

2 tbsp melted coconut oil

2 eggs

1/2 tsp baking powder

1 tsp vanilla extract

5 heaped tbsp of Meridian Smooth Peanut Butter

Handful of 70% dark chocolate chips



Preheat oven to 180oc and pop the muffin cases in the tray

Mash the bananas and combine the resulting purée with the wet ingredients: maple syrup, eggs, melted coconut oil and vanilla extract. In a separate bowl combine the dry ingredients: oats, cocoa powder and baking powder

Pour the wet ingredients into the dry ingredients and mix together thoroughly

Use a spoon to pop the mixture into the muffin cases. Use clean fingers to make a small dip in the top of each muffin. Grab a teaspoon and pop a dollop of the smooth Meridian peanut butter into the dip

Place the muffins into the oven on the middle shelf for 12-15 minutes until cooked through. While they’re still hot, sprinkle on the dark chocolate chips, then allow to cool