I have made this recipe time and time again and it never fails. These muffins are from Nigella’s collection and have a wonderful chocolate hit and always moist so they always go down a treat. They freeze well and always handy to have a stash in the freezer. I love them served warmed with vanilla ice-cream. Hope you give them a try !
- 3 ripe bananas, mashed
- 2 eggs
- 100g soft brown sugar
- 125ml oil
- 1 tsp bicarb of soda
- 3 tbsp cocoa powder
- 225g plain flour
- Preheat the oven to 200°C and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
- Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
- Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
- Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.