For those of you that don’t follow my Instagram page I asked people to vote for their favourite Recipe photo from my cookbook…..so here it is…….Banana & Chocolate Muffins!!
I went through a stage a couple of years ago when I made muffins all the time. Muffins aren’t like a sponge: a sponge has a basic recipe, which only varies slightly. Muffin recipes, on the other hand, can use entirely different ingredients, depending on where you look. I have had many muffin failures, so I wanted to include a really good recipe that will give you both rise and moistness every time!!
This is a great weekend bake and another way to use up those brown bananas!
If you like this recipe from my cookbook, why not treat yourself to the whole book! 😉 It’s only £4.99 on Amazon at the moment! Order The Savvy Shopper’s Cookbook
Image from The Savvy Shopper’s Cookbook, Ebury Press
Makes 8 large muffins
- 3 very ripe bananas
- 50ml / 2fl oz light olive oil
- 1 tbsp milk
- 150g / 5oz milk chocolate
- 110g / 4 1/4 oz self raising flour
- 100g / 4oz brown sugar
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
Heat the oven to 180C / 350F / Gas mark 4. Line a muffin tin with 8 paper cases.
In a mixing bowl, mash the bananas with a fork. Add the oil and milk to the bananas and stir.
Set a heatproof bowl above a pan of simmering water, making sure that the base of the bowl is not touching the water. Break half the chocolate into the bowl and melt it over a low heat, stirring. Take off the heat once melted and add to the banana mixture.
In a separate bowl, combine the flour, sugar, cocoa powder and baking powder. Chop the remaining chocolate into small chunks and add to the flour, making sure all of the ingredients are combined. Add the dry ingredients to the banana mixture and beat lightly.
Spoon the mixture into the paper cases and bake in the oven for 30 minutes.