Guest chefs

Choco banana muffins

Name: Choco banana muffins
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 12
Ingredients: 120g melted butter; 150g caster sugar; 2 medium eggs; 3 mashed bananas (330g); 250g plain flour; 1 tsp bicarbonate of soda; 1 tsp baking powder; ½ tsp cinnamon; ½ tsp nutmeg; ¼ tsp salt; 1 tsp vanilla; 235g Rowse Spreadable Honey; 15g cocoa powder; 2 tbsp of oats (to sprinkle over the muffins)

10 mins to prep
19 mins to cook
Serves 12

This recipe uses:Spreadable HoneyWhere to buy

About

I love making banana muffins!

I feel it is a great way to use up your overripe bananas but also to add fruits to your bakes.

My version has the addition of a delicious combo of Rowse honey and cocoa which gives it a chocolatey twist.

It can be enjoyed around the breakfast table, during coffee breaks or as gift to friends and family. For a richer flavour, feel free to substitute your caster sugar with some brown sugar.

If giving them away, I find baking then in greaseproof muffin cases a great option and a way to add a personal touch.

Hermine, Semi-finalist of The Great British Bake Off 2020

Recipe by:Hermine

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
Preheat your oven to 180C fan/gas 4/350F.
2
In a large bowl, add the butter and the sugar and mix.
3
Add the 2 eggs and mix until well combined.
4
Add the mashed bananas and mix well.
5
Sift and fold in the flour, the bicarbonate of soda and the baking powder.
6
Add the cinnamon, the nutmeg, the vanilla, the salt and mix well until combined.
7
Grease 12 medium muffin moulds or cases.
8
Fill a third of each muffin mould or case with the batter.
9
Mix the cocoa into the honey and add a full teaspoon of the mixture to the centre of the batter.
10
Spoon more batter over the top of the honey and cocoa mixture to fill about two-thirds of the moulds or cases.
11
Sprinkle over the oat flakes
12
Bake at 180C fan/gas 4/350F for 20–25 minutes. Enjoy warm or cold.