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.
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.
Ingredients
Makes: 12 muffins
- 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
- Preheat the oven to 200°C/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.
- 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/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.
- 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.
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Show more commentsLove these muffins so much! Perfect taste & texture, simple to make and great to look at. Used stevia instead of sugar & spelt flour so the batch has turned out to be healthy and delicious too! Will experiment with additional flavorings next time
Another lunch box favourite in our household! Very easy to make any as others have suggested lovely with added choc chips or nuts. But honestly, these are great if you just stick to the recipe
Nice muffins, but next time, I will use a little bit more sugar.
I forgot to add the eggs (one of days, well weeks if I'm honest) but they turned out gorgeously fluffy! I actually preferred that batch to the next one, in which I did add eggs. Decide for yourself. And remember; my mistake made them vegan :)
Wonderful recipe! Super easy, once I have replaced the all purpose flour with whole wheat flour and oats and they turned out just as delicious! They are now a hit among my family and friends!
Best recipe, super easy and delish! I made these with the help of my toddler, we added chocolate chips and they turned out well. Both are resisting the urge to devour all twelve... Thank you - this is one of those 'love to recommend to others but at the same time love to keep the recipe a secret' and wow others each time I make them!
WOW!!! these muffins were too easy to be this GOOD. i usually dont use all all-purpose flour in recipes. i used 1/2 c all-purpose, 1/4 cup organic whole wheat, 1/4 cup spelt, 1/4 cup rye, 1/4 cup mixture of seed meals (sunflower, pumpkin, chia, flax, brown sesame, hemp)
and with all this the muffins are light. and i may even add a couple tablespoons LESS sugar next time.
Used my hand mixer, 1/4 cup cocoa powder, and added a pinch of salt.
thank you sooooooo much for this recipe, i will make these again and again and again.
I love this recipe for my overripe bananas! It never fails and everyone loves them. I add chocolate chips and walnut pieces when I make them and they can't be beat!
I made these with dark soft brown sugar as mentioned in another comment. I put all of the mixture into a square tin & sprinkled with pumpkin seeds. I cut into 9 square portions & they were fantastic. Thanks for the recipe, it's so easy x
Best muffins ever. I just made these and I love them. I did not add any sugar, just the bananas, I also used coconut oil instead of vegetable, and they were PERFECT. So fluffy, chocolatey, easy, heavenly. I LOVE Nigella's recipes, and I rarely change things in them, I will make these with the sugar next time for guests!
I really wish I hadn't found this recipe. These are STUNNING and came out just like a photo in a magazine! Will just have to make them again and again : ) Thank you.
Like others, I have tweaked these: 125ml melted butter instead of the oil, 125g sugar just to up the sweetness a tad, 1/2 teaspoon cinnamon and 1 teaspoon vanilla, and finally 100 choc chips. Pretty much the perfect muffin, especially still warm from the oven