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Give your chocolate muffins a delicious new twist by adding bananas and crumble mixture. These muffins are a nifty way of using Chocolate and banana crumble muffinup ripe bananas, too
Makes: 9
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 250g (8oz) self-raising flour

 

    • 30g (1oz) cocoa powder

 

    • 1⁄2 level teaspoon bicarbonate of soda

 

    • 175g (6oz) light muscovado sugar

 

    • 100ml (31⁄2fl oz) light and mild olive oil

 

    • 300ml (1⁄2 pint) soured cream

 

    • 100g (31⁄2oz) dark chocolate, chopped

 

    • 2 medium eggs, lightly beaten

 

    • 1 ripe banana, mashed

 

You will also need:

    • 12-hole muffin tin, lined with paper muffin cases

 

 

Method

 

    • Set the oven to 190°C/375°F/Gas Mark 5. Sieve the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar. Stir in the olive oil, soured cream and half of the chocolate. The mixture will form into little clumps. Spoon 1/3 of this crumbly mixture into another bowl, add the rest of the chocolate to this portion and set aside.

 

    • Stir the eggs and banana into the larger quantity of muffin mixture. Mix until just combined. Use an ice-cream scoop to divide the muffin mixture between the cake cases.

 

    • Sprinkle the reserved crumbly mixture over the top.

 

    • Bake for 20 minutes until well-risen and just firm. Serve warm or cold.

 

    • To freeze: Pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.

 

Nutritional information per portion

 

 

Fat 20.0g

 

Saturates 8.0g

 

Calories 400(kcal)

 

Recipe by Felicity Barnum-Bobb