Chocolate Banana Muffins

As promised here is another instalment from Nigella Kitchen. Over the weekend my son and his girlfriend came to stay, as predicted the cookies were a big hit and didn’t last long. On Sunday morning I woke up early to bake these quick Chocolate Banana Muffins for the greedy cookie monsters, the perfect excuse to bake something else from my lovely new cookbook. These dark and moist muffins are at their best straight out of the oven while they are still warm for a perfect weekend breakfast indulgence!

Chocolate Banana Muffins

Makes 12

Ingredients
3 ripe or overripe bananas
125ml vegetable oil
2 eggs
100g soft light brown sugar
225g plain flour
3 x 15ml tablespoons best-quality cocoa powder, sifted
1 tsp bicarbonate of soda

Preheat the oven to 200oC/fan 180oC/gas mark 6 and line a muffin tin with muffin cases. 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 bicarbonate of soda together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared muffin cases.

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.

Pic of my son Jake and his girlfriend Sophie aka the cookie monsters!