Easiest Way to Make Nigella Banana Muffins Chocolate

Chocolate-Banana Muffins

Add in flour, baking soda and fold gently till combined.

Recipe Summary Chocolate-Banana Muffins

I love banana! And these make the ideal treat for supper for the school lunches. They freeze well so double the recipe and try and leave some for the freezer! Store in an airtight container once cooled.

Ingredients | Nigella Banana Muffins Chocolate

1 ½ cups mashed banana

⅓ cup oil

⅓ cup milk, or as needed

1 medium egg, beaten

1 ½ teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cocoa powder

½ cup white sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.

Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.

Stir chocolate chips into batter. Scoop batter into muffin liners.

Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

If possible, go for the Dutch processed cocoa. You will get a richer looking and tasting muffin.

You can use chocolate buttons instead of chocolate chips--crush them roughly before adding to batter.

I used a fan-forced oven, so if you don't use one, the cooking time will vary.

Info | Nigella Banana Muffins Chocolate

prep: 15 mins cook: 15 mins total: 30 mins Servings: 12 Yield: 12 muffins

TAG : Chocolate-Banana Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Chocolate Muffin Recipes,