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chocolate banana muffins

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The boys had a couple of mates stay over last night, and I decided to surprise them with a  batch of these super easy chocolatey-banana muffins for breakfast.  The recipe comes from Nigella’s blog, but I’ve changed it slightly, adding extra bananas and an extra scoop of rich cocoa.  I also couldn’t resist throwing in a handful of white choc chips.  The bananas make these super moist muffins and the addition of white choc chips add an element of sweetness.  Not the healthiest breakfast, but life can be short and there is nothing wrong with the occasional chocolate muffin for breakfast.

INGREDIENTS

  • 3 ripe bananas, mashed

  • 125 mls canola oil

  • 2 eggs

  • 100g brown sugar

  • 225 g plain flour

  • 4 tablespoons sifted cocoa powder 

  • 1 teaspoon bicarbonate of soda

METHOD

  1. Preheat the oven to 200°C and pop 12 muffin paper cases into a muffin baking tray

  2. Sift flour, cocoa and bicarb of soda into a bowl and mix

  3. Mash bananas and then add oil and eggs, whisking really well

  4. Whisk in the sugar

  5. Fold in the flour mixture 

  6. Add the choc chips and mix till just combined

  7. Spoon it into muffin cases

  8. Bake for 15–20 minute

HINT – freeze peeled, ripe or over ripe bananas.  When defrosted, they require little or no mashing.

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