Chocolate Banana Muffins
by Nigella. Featured in KITCHENIntroduction
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.
Ingredients
Makes: 12 muffins
- 3 medium - 450 grams (total weight with skin on) - 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 medium - mashed measure of 1⅓ cups - 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Additional Information
MAKE AHEAD:
Make the muffins up to 1 day ahead. Store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2-3 days in an airtight container in a cool place.
FREEZE:
The muffins can be frozen in an airtight container, layered with baking parchment, for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature and reheat as above.
MAKE AHEAD:
Make the muffins up to 1 day ahead. Store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2-3 days in an airtight container in a cool place.
FREEZE:
The muffins can be frozen in an airtight container, layered with baking parchment, for up to 2 months. Defrost for 3-4 hours on a wire rack at room temperature and reheat as above.
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Show more commentsThis recipe is wonderful! The muffins rose so high that they looked like I'd bought them from a coffee shop. They tasted so delicious and stayed moist for days and days. After reading other comments I'm definitely inspired to try adding chocolate chips and other embellishments to see what magic can be made. Another absolute staple in my repertoire of baking recipes, thank you once again for a faultless recipe Nigella.
I just made this recipe and turned out amaaaaaziiiing. I only added a bit of almond flakes on top before they go to oven and they look awesome. They raised very well and smell great.
I love making and eating these lovely treats. I added some choc chips and it was a hit!
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.
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!!
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
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.
Came out really well. Nigella's recipes never go wrong. Thank you.
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!
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.
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!!
These are insanely delicious, so fluffy and not too sweet. Definitely making them again.