Nigella Banana Chocolate Muffins use ripe bananas, oil, eggs, sugar, flour, cocoa, and optional chocolate chips. Baking takes 25-30 minutes, serving 12. Enjoy simple, moist muffins with rich chocolate flavor.
More Nigella Recipe:
🤎 Why You’ll Love This Banana Chocolate Muffins Recipe:
- Delicious Combination: Enjoy the delightful blend of bananas and chocolate.
- Soft and Moist: Each bite is tender and moist, ensuring satisfaction.
- Loved by All: A family-friendly recipe that disappears fast.
❓ What Is Nigella Banana Chocolate Muffins Recipe?
Nigella Banana Chocolate Muffins are moist, chocolatey treats made with ripe bananas, vegetable oil, eggs, flour, cocoa powder, and dark chocolate chips if desired.
🍌Nigella Banana Chocolate Muffins Ingredients
- 3 very ripe bananas
- 125ml vegetable oil (or light olive oil)
- 2 large eggs
- 100g light brown sugar
- 225g plain flour
- 3 tbsp good quality cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 50g dark chocolate chips (optional)
🧁How To Make Nigella Banana Chocolate Muffins
- Heat your oven to 200°C (180°C fan) and prepare a muffin tin with paper cases to prevent sticking.
- In a large bowl, mash bananas vigorously until smooth and shiny using a fork. Then, add oil, eggs, and sugar. Mix the ingredients thoroughly until well combined.
- In another bowl, sift together plain flour, cocoa powder, and bicarbonate of soda. Gently stir the dry ingredients into the banana mixture until fully incorporated.
- If desired, add chocolate chips to the batter and give it a final stir to distribute them evenly.
- Using a spoon, divide the batter evenly into the prepared muffin cases, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins have risen and a cake tester inserted into the center comes out relatively clean.
- Once baked, remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.
💭Recipe Tips
- Ripe Bananas: Use very ripe bananas for maximum sweetness and flavor.
- Mixing Technique: Mash the bananas thoroughly to ensure a smooth batter.
- Oil Choice: Opt for vegetable oil or light olive oil for a neutral flavor.
- Sugar Selection: Light brown sugar adds a subtle caramel undertone to the muffins.
🍨What To Serve With Banana Chocolate Muffins?
Serve Banana Chocolate Muffins with fresh fruit, whipped cream, yogurt, nut butter, hot beverages, ice cream, honey, maple syrup, or Nutella for a delicious accompaniment.
🎚 How To Store Leftovers Banana Chocolate Muffins?
- In the fridge: Store leftover banana chocolate muffins in an airtight container for up to 3 days.
- In the freezer: Wrap leftover banana chocolate muffins and store them in a freezer-safe bag for up to 3 months.
How To Reheat Leftovers Banana Chocolate Muffins?
- In the oven: Heat leftover banana chocolate muffins for 5-7 minutes.
- In the microwave: Microwave leftover banana chocolate muffins on high for 20-30 seconds.
- In the air-fryer: Reheat leftovers banana chocolate muffins for 3-4 minutes.
FAQ’S:
What Type Of Chocolate Is Best For Banana Chocolate Muffins?
The best type of chocolate for Banana Chocolate Muffins is high-quality dark chocolate chips. They add a rich flavor and complement the sweetness of the bananas.
How Can I Prevent The Muffins From Becoming Dry?
To prevent the muffins from becoming dry, make sure not to overmix the batter, which can result in tough muffins.
Can I Add Mashed Bananas To The Batter For Extra Moisture?
Yes, the recipe already includes mashed bananas, which provide natural moisture and sweetness. Ensure the bananas are very ripe for the best texture and flavor.
How Can I Prevent The Muffins From Sticking To The Paper Cases?
To prevent the muffins from sticking to the paper cases, use high-quality non-stick paper liners. Alternatively, you can lightly grease the paper cases with a little vegetable oil or cooking spray before adding the batter.
More Nigella Recipe:
Nigella Banana Chocolate Muffins Nutrition Fact
- Calories: 390
- Fat: 18g
- Saturated Fat: 4.5g
- Monounsaturated Fats: 0g
- Trans: 0.1g
- Carbs: 53g
- Fibre: 2g
- Sugar: 33g
- Sugar Alcohols: 0mg
- Cholesterol: 35mg
- Protein: 5g
- Sodium: 290mg
- Potassium: 200mg
Nigella Banana Chocolate Muffins
Description
Nigella Banana Chocolate Muffins use ripe bananas, oil, eggs, sugar, flour, cocoa, and optional chocolate chips. Baking takes 25-30 minutes, serving 12. Enjoy simple, moist muffins with rich chocolate flavor.
Ingredients
Instructions
- Heat your oven to 200°C (180°C fan) and prepare a muffin tin with paper cases to prevent sticking.
- In a large bowl, mash bananas vigorously until smooth and shiny using a fork. Then, add oil, eggs, and sugar. Mix the ingredients thoroughly until well combined.
- In another bowl, sift together plain flour, cocoa powder, and bicarbonate of soda. Gently stir the dry ingredients into the banana mixture until fully incorporated.
- If desired, add chocolate chips to the batter and give it a final stir to distribute them evenly.
- Using a spoon, divide the batter evenly into the prepared muffin cases, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins have risen and a cake tester inserted into the center comes out relatively clean.
- Once baked, remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom.
Notes
- Ripe Bananas: Use very ripe bananas for maximum sweetness and flavor.
Mixing Technique: Mash the bananas thoroughly to ensure a smooth batter.
Oil Choice: Opt for vegetable oil or light olive oil for a neutral flavor.
Sugar Selection: Light brown sugar adds a subtle caramel undertone to the muffins.