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/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.
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Show more commentsI 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.
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.
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.
Just made these for the first time. Really yummy.
Love 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.