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Chocolate Banana Muffins

by . Featured in KITCHEN
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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.

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.

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 40 Others have said

  • 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
  • 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

    Posted by zsesz on 18th April 2018
  • 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

    Posted by countrygirly on 12th September 2017
  • Nice muffins, but next time, I will use a little bit more sugar.

    Posted by Simona9 on 1st July 2017
  • 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 :)

    Posted by WildCherry on 28th March 2017
  • 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!

    Posted by srushti on 26th October 2016
  • 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!

    Posted by jheleine on 18th October 2016
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