Baking

Nigella's Chocolate Banana Muffins recipe

Name: Nigella's Chocolate Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 3 very ripe bananas; 125ml vegetable oil (or light olive oil); 2 large eggs; 100g light brown sugar; 225g plain flour; 3 tbsp good quality cocoa powder, sifted; 1 tsp bicarbonate of soda; 50g dark chocolate chips (optional)

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Chocolatey muffins with a longer shelf life thanks to the bananas. Chocolate chips are an optional but recommended addition.

Prep15m
Cook25m
Total40m

bananas cake chocolate muffins nigella

Lovely, chocolatey muffins with a longer shelf life thanks to the addition of bananas

Nigella’s Chocolate Banana Muffin recipe appealed to me for two reasons. Firstly, I often have overripe bananas that I can’t bear to throw out and secondly, the muffins can be frozen for up to 2 months. This is useful because I won’t get through 12 muffins in 3 days. The proper way to revive frozen muffins is to defrost them for around 3 hours then pop them in an oven for 5-8 minutes. I usually end up heating them on half power in the microwave for a few minutes instead.

The original recipe doesn’t include chocolate chips but I couldn’t resist adding a few to the batter before baking and I would definitely recommend this.

Recipe credit

Kitchen (affiliate link) by Nigella Lawson.

Recipe

Nigella's Chocolate Banana Muffins

Prep15m
Cook25m
Total40m

Makes: 12

Ingredients

3 very ripe bananas
125ml vegetable oil (or light olive oil)
2 large eggs
100g light brown sugar
225g plain flour
3 tbsp good quality cocoa powder, sifted
1 tsp bicarbonate of soda
50g dark chocolate chips (optional)

Method

Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
Mash 3 bananas vigorously in a large bowl until they turn glossy (I use a fork), then add 125ml of oil, 2 eggs and 100g of sugar, mixing well.
In another medium sized bowl, sift 225g of plain flour, 3 tablespoons of cocoa powder and 1 teaspoon of bicarbonate of soda together then gently stir into the banana mixture.
Add 50g of chocolate chips (if using) and give the batter a final stir.
Spoon the batter into the muffin cases and bake in the oven for 25-30 minutes until the muffins have risen and a cake tester comes out relatively clean.
Remove from the oven and allow the muffins to cool a little before transferring them to a wire rack to cool fully.