Chocolate & Banana Muffins
Another favourite recipe from Susan at Inverglen Guest House.
I make these muffins all the time, and they are perfect for using up any bananas that are too ripe for eating. Moist and really chocolatey they are best served warm, but can easily be heated for about 30 seconds in the microwave to slightly melt those chocolate chips. I add a few banana slices and a dusting of icing sugar, but some guests like to add some jam or peanut butter. Adapt the recipe to be dairy free by using non-dairy chocolate or omitting the chocolate chips, and they also work well using gluten free flour as the bananas help “stick” the muffins together.
3 very ripe, or over-ripe bananas
100g soft light brown sugar
225g plain flour
125mls vegetable oil
3 x 15ml tablespoonfuls cocoa powder
2 large eggs
1 teaspoonful bicarbonate soda
50g chocolate chips
1/2 teaspoon vanilla extract
Pre-heat oven to Gas Mark 6, 200C and line a 12 hole muffin tin with papers.
Mash the bananas with a fork, then beat in the eggs, oil, and sugar. Add the vanilla extract last.
Using a metal spoon, mix in the flour, bicarbonate of soda and cocoa powder until fully combined, then stir through the chocolate chips.
Spoon equal amounts into the prepared muffin papers. Bake in the centre of the oven for 15 – 29 minutes, until firm to touch and well risen.
Cool in the tin slightly before removing onto a wire rack. Best served slightly warm.
These muffins freeze well, and should be fully defrosted in the fridge before serving.