Banana chocolate muffins.

Have your bananas gone a little bit past their munching date? No fear, the banana chocolate muffin recipe is here! (That sounded less lame in my head). By mashing up your overripe bananas, you can create something beautiful – aided by chocolate, of course. Handy to grab as a quick breakfast, as we all know (all together now) “breakfast is the most important meal of the day”. 

This recipe makes 12, and will freeze easily – just leave them to defrost naturally, they’ll go soggy if put in the microwave.

Recipe adapted from The Londoner


  • 230g self raising flour
  • 150g caster sugar
  • 1/2 Tsp. salt
  • 2 large eggs, beaten
  • 2 large overripe bananas, mashed
  • 50 ml semi-skimmed milk
  • 1 Tsp. good quality vanilla extract
  • 3 Tbsp. Nutella or equivalent (I used Whole Earth Lightly Whipped Chocolate Spread), warmed 
1. Preheat oven to 170 C. Prepare your cupcake tins. In one bowl, mix the flour, sugar and salt. Add in the beaten eggs and mix well. Add in the bananas and the milk and stir until the mixture is totally combined – don’t over mix or the batter will become doughy.
2. Divide your mixture between your cupcake tins, and add a dollop of warmed Nutella into each cupcake case (about 1 Tsp. each). Using the end of a spoon, swirl the Nutella around until it looks chocolatey. 
3. Bake for about 20 minutes, or until a skewer comes out clean. Leave to cool slightly and demolish – they’re really good slightly warm! 



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