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.
