I’ve been sitting outside with Wilfy, basking in the sunshine which has finally hit Wales, contemplating what I fancied baking. As much as I love experimenting with ingredients and recipes, creating and playing around with risky foods, sometimes I think we all need something simple and chocolately.
And you know what? I haven’t made chocolate muffins with cocoa powder in a long time. I’ve always been a bit snobby about using cocoa powder, as I think you get a slightly artificial taste, rather than that natural, smooth and rich taste you get when using fresh melted chocolate. However I recently bought some Hotel Chocolat Cocoa Powder (horribly expensive but I wanted a treat) so decided hey ho…. I’d give it a try!
These are so elegant in their simplicity, and the banana (oh how I love using up ripe bananas and baking with them!!) keeps these beauties moist and fresh for just that little bit longer. The dark flavour from the cocoa really gives these a kick and definitely does them justice.
And they taste pretty good with a coffee or cup of tea.
Enjoy these simple and classic munchies!
Chocolate Banana Muffins (makes around 12)
3 very ripe bananas
125ml vegetable oil
100g light brown sugar
225g plain flour
3 tbsp cocoa powder (sifted)
1 tsp bicarbonate of soda
1 tsp cinnamon
Dash of milk (if needed)
75g white chocolate chunks (if desired to make these sweeter)
- Preheat oven to 200 degrees and line a muffin tray with paper cases
- Mash the bananas with a fork and add the oil followed by the eggs and sugar
- Mix the flour, cocoa powder and bicarb together and gently beat this into the banana mixture
- Spoon into the prepared cases and bake for around 15–20 minutes
- Allow to cool and then place on a wire rack
Enjoying the sunshine pre-muffin making!
Wilfy enjoying a good stick!