Banana Chocolate Chip Muffins recipe

Whenever I have bananas that need to be used up I turn to Nigella’s Chocolate Banana Muffin recipe, which I prefer over banana bread. But I’d recently made a batch and didn’t want to bake more of the same so I left out the cocoa powder and added pecans.

The muffins were delicious; just as good as the chocolates ones and I don’t know why I was surprised because the original recipe is a favourite. It’s low effort, there’s no need for room temperature butter and the only equipment required is a balloon whisk. I nearly always have the ingredients in my cupboard and the end result is a rich, decadent muffin - perfect with a cup of tea.

If you don’t have pecans you could use walnuts or leave out the nuts altogether. Or you could leave out the chocolate chips. As with the original recipe, the muffins last for at least two days in an airtight container and they freeze brilliantly.