youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chocolate Banana Muffins

by . Featured in KITCHEN
Print me

Introduction

I think of muffins as a treaty weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted party frocks, that they positively beg to be brought out with coffee after dinner. Certainly, while most muffins are at their best pretty well straight out of the oven, the bananas in the mixture make sure these beauties keep their moist, eat-me texture long after those less favoured have staled and lost their allure.

For US cup measures, use the toggle at the top of the ingredients list.

I think of muffins as a treaty weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted party frocks, that they positively beg to be brought out with coffee after dinner. Certainly, while most muffins are at their best pretty well straight out of the oven, the bananas in the mixture make sure these beauties keep their moist, eat-me texture long after those less favoured have staled and lost their allure.

For US cup measures, use the toggle at the top of the ingredients list.

Chocolate Banana Muffins
Photo by Lis Parsons

Ingredients

Makes: 12 muffins

Metric Cups
  • 3 very ripe or overripe bananas
  • 125 millilitres vegetable oil
  • 2 large eggs
  • 100 grams soft light brown sugar
  • 225 grams plain flour
  • 3 tablespoons best-quality cocoa powder (sifted)
  • 1 teaspoon bicarbonate of soda
  • 3 very ripe or overripe bananas
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup soft light brown sugar
  • 1½ cups all-purpose flour
  • 3 tablespoons best-quality unsweetened cocoa (sifted)
  • 1 teaspoon baking soda

Method

  1. Preheat the oven to 200°C/180°C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
  2. Peel and mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
  3. 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.
  4. 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.
  1. Preheat the oven to 200°C/180°C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
  2. Peel and mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
  3. Mix the flour, unsweetened cocoa and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
  4. 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.

Tell us what you think

What 46 Others have said

  • My son loves these - I make them almost every week - I bake them in the morning so son wakes to that lovely smell of freshly baked muffins.

    Posted by Rubyredbee73 on 6th May 2020
  • These are amazing! I have quite a sweet tooth And the amount of sugar in the recipe was just right for me, although some additional chocolate chips wouldn’t hurt for those who like things just a little bit sweeter! I didn’t have any choc chips but once they cool I’m going to add on a chocolate butter cream frosting to half of them! Can’t wait!!

    Posted by MishMash88 on 3rd May 2020
  • I made these a week ago with chocolate chips and they were amazing. Today I added orange zest and orange essence along with chocolate chips..... ooooooh my word they are so good! Thank you for your recipes Nigella x

    Posted by Wendytooze on 3rd May 2020
  • I just made these muffins and they came out great. So soft. As I wanted to avoid sugar, I only added 2 tablespoons of brown sugar, and in the end topped with some dark chocolate buttons. Great to enjoy with a cup of tea.

    Posted by Chamari on 23rd March 2020
  • Came out really well. Nigella's recipes never go wrong. Thank you.

    Posted by wathsala on 24th February 2020
  • I just baked these and they smell amazing! Just to make it slightly healthier for my kids, I subbed half the flour with oat flour. I tasted the batter and I felt it needed to be sweeter for my kids so I added 2tbsp honey too. They baked for 18 mins in my fan forced. They turned out to be a bit dry, maybe because of the oats. Next time I'll add maybe a 1/4 cup more oil. Thanks for a lovely recipe!

    Posted by Jayjj on 5th July 2019
  • They are not going to last the weekend. These are incredible without eggs. Thankyou to a previous reviewer for thier comment about forgetting them. I did add 20g of melted butter for extra moisture as the batter was thick. And only had brown sugar on hand. But they cooked beautifully with a soft texture. Full of flavor.

    Posted by Kaylee-A on 23rd June 2019
  • I halved all the ingredients given my oven is a teeny-weeny one and I've only got a six-bun muffin tin...big mistake. I finished three myself immediately afterwards (while they were still warm)! What I should've done was to follow the recipe and bake these brown babies in two batches. Super quick and east to make and...UTTERLY DIVINE! Thanks, Nigella, for making my first bake (in my life) a perfect one!!

    Posted by eddy_ on 19th April 2019
  • These are insanely delicious, so fluffy and not too sweet. Definitely making them again.

    Posted by Ninita on 12th February 2019
  • Just tried these and they turned out very well. I couldn’t resist and added the chocolate chips. Also replaced oil with equal amount of butter. will make them again next time.

    Posted by Sghag on 21st December 2018
  • OMG! I made this recipe, as I was craving chocolate cake, in a tube pan and used Nigella Devils Food Chocolate Frosting. Egg replacement powder makes it Vegan. Now I want to eat the whole cake. Delicious.

    Posted by Hillbilly chef on 28th April 2018
  • Just made these for the first time. Really yummy.

    Posted by Phyllie on 24th April 2018
Show more comments