Friday, 22 February 2013

Chocolate Banana Muffins

A great way to use up those slightly overripe bananas that no one wants. This simple recipe comes courtesy of Nigella Lawson.

Chocolate Banana Muffins


3 banana ripe or over ripe
125 ml vegetable oil
2 egg replacers (as per packet instructions)
100 grams soft light brown sugar
225 grams Plain GF flour
45 ml cocoa powder sifted
1 teaspoon(s) bicarbonate of soda


Preheat the oven to 200°C/gas mark 6 and line a muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
If you're worried about paper sticking then just omit.
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 bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
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.

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