Nigella Chocolate banana muffins

I know i rarely write down a recipe here but i bakes these wonderful muffins today and i thought i should share them with you as well. The recipe is so simple and easy and only ready to eat in line 30 minutes!


  • 3 very ripe or overripe bananas
  • 125 ml vegetable oil
  • 2 eggs
  • 100g  soft light brown sugar
  • 225g plain flour
  • 3x15ml tablespoons best quality cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda

Preheat oven to 200 grade Celsius and line a muffin tin with muffin cases.
In a bowl mash the banana by hand ( this is how i done it ) or with a freestanding mixer. Still beating and mashing , add the oil followed by eggs and sugar.
Separately mix the flour, cocoa powder and bicarb together and add this mixture , beating gently , to the banana mixture, then spoon it into the prepared muffin cases.
Bake in the preheated oven for 15-20 minutes at 180C or until the muffins get dark and peeking out of their cases. Allow to cool slightly before you remove them from the tin and put them on a wire rack.

In her book Nigella advices to eat them the next day but i have to say that nobody in my family indulge more than 20 minutes until they had the first one.

On top i put Nigella’s butter cream frosting. The recipe for it is as follows: pulse the icing sugar (120g) with the butter (80g) until is all a smooth paste. You can leave it as it is and add on top of the muffins or add a composition of instant espresso and hot water to it.

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