Chocolate and banana crumble muffins recipe

Click to rate
(35 ratings)
Sending your rating
makes: 9
Skill: easy
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 400 kCal 20%
Fat 20g 29%
  -  Saturates 8g 40%
  • We earn a commission for products purchased through some links in this article.
  • Give your chocolate muffins a delicious new twist by adding bananas and crumble mixture. These muffins are a nifty way of using up ripe bananas, too


    • 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
    • You will also need
    • :
    • 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.

    • To freeze: Pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.

    Top tip for making Chocolate and banana crumble muffins

    If you're allergic to eggs, add 1/2 level teaspoon baking powder and 4 tablespoons milk, with the oil and cream and leave out the eggs

    Click to rate
    (35 ratings)
    Sending your rating