Chocolate and banana muffins
This is an incredibly easy and delicious muffin recipe to make at home. These muffins make a great lunchbox addition and provide a fun new way to use up overripe bananas.
Makes 12 muffins
140ml sunflower oil
2 medium free-range eggs
4 tbs Greek yoghurt
140g caster sugar
200g self-raising flour
½ tsp baking powder
1 tsp salt
2 small, ripe bananas
Large silicone headed spatula or wooden spoon
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) and line the muffin pan with muffin cases.
- Put the egg, oil and greek yoghurt into the small mixing bowl and whisk until smooth.
- Place the dry ingredients (sugar, flour, cocoa, salt and baking powder) in the large mixing bowl and whisk briefly to combine.
- Use the fork to mash the banana on a plate. Keep mashing for a couple of minutes until the banana is really wet and soupy.
- Mix the egg, oil and yoghurt into the dry ingredients. The mixture will be dry and thick, but this is what we want.
- Fold in the mashed banana. The mix will loosen and seem more like conventional cake mixture.
- Divide the mixture equally between the muffin cases and bake for about 25 minutes until well risen. They should spring back when pressed on top. (Take great care when doing this.)
- Allow to cool in the tray or turn out onto a cooling rack.
- Use overripe bananas for this recipe. The riper the better! If your bananas are new, you can still use them in a pinch.
- Try adding extras to the mixture, such as 50g of chopped walnuts or hazelnuts
- Top with a few pieces of dried banana before cooking
- For double chocolate muffins add 50g chopped chocolate or chocolate chips to the mixture.