These indulgent chocolate banana muffins are made with dark chocolate, cocoa powder, banana, and soured cream.
Bring rich dark chocolate together with sweet, ripe bananas to make these mouthwatering muffins. The added soured cream ensures these chocolate banana muffins are extra soft and spongey. Unlike our classic banana muffins recipe, this recipe uses olive oil instead of butter for a lighter texture.
- 250g (8oz) self-raising flour
- 30g (1oz) cocoa powder
- 1⁄2 level teaspoon bicarbonate of soda
- 175g (6oz) light muscovado sugar
- 100ml (31⁄2fl oz) light and mild olive oil
- 300ml (1⁄2 pint) soured cream
- 100g (31⁄2oz) dark chocolate, chopped
- 2 medium eggs, lightly beaten
- 1 ripe banana, mashed
- 12-hole muffin tin, lined with paper muffin cases
Set the oven to 190°C/375°F/Gas Mark 5. Sieve the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar. Stir in the olive oil, soured cream and half of the chocolate. The mixture will form into little clumps. Spoon 1/3 of this crumbly mixture into another bowl, add the rest of the chocolate to this portion and set aside.
Stir the eggs and banana into the larger quantity of muffin mixture. Mix until just combined. Use an ice-cream scoop to divide the muffin mixture between the cake cases.
Sprinkle the reserved crumbly mixture over the top. Bake for 20 minutes until well-risen and just firm. Serve warm or cold.
Top tips for making chocolate banana muffins
If you're allergic to eggs, add half level teaspoon baking powder and four tablespoons milk, with the oil and cream and leave out the eggs
To freeze, pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.