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Rowse ChocoBee banana muffins

  • 10 mins to prep
  • 19 mins to cook
  • Serves 12
This recipe uses:ChocoBeeWhere to buy

About

I love making banana muffins!


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


My version has the addition of Rowse ChocoBee spread which gives it a chocolaty 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

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Recipe by:Hermine
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Ingredients

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

Method

  1. 1

    Preheat your oven to 180C fan/gas 4/350F.

  2. 2

    In a large bowl, add the butter and the sugar and mix.

  3. 3

    Add the 2 eggs and mix until well combined.

  4. 4

    Add the mashed bananas and mix well.

  5. 5

    Sift and fold in the flour, the bicarbonate of soda and the baking powder.

  6. 6

    Add the cinnamon, the nutmeg, the vanilla, the salt and mix well until combined.

  7. 7

    Grease 12 medium muffin moulds or cases.

  8. 8

    Fill a third of each muffin mould or case with the batter.

  9. 9

    Add a full teaspoon of Rowse ChocoBee to the centre of the batter.

  10. 10

    Spoon more batter over the top of the Rowse ChocoBee spread to fill about two-thirds of the moulds or cases.

  11. 11

    Sprinkle over the oat flakes

  12. 12

    Bake at 180C fan/gas 4/350F for 20–25 minutes. Enjoy warm or cold.

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