Chocolate Banana Muffins

Preparation time: 10 minutes; Baking time: 20-25 minutes; Makes: 12 muffins

Ingredients

• 225g (1 cup minus 2 tbsp, 8oz) all purpose flour
• 1 teaspoon baking soda (bicarbonate of soda)
• 3 tablespoons good quality cocoa powder, sifted (I used ½Dutch process, half regular)
• 3 ripe medium bananas (1 generous cup mashed)
• 120ml (½ cup) vegetable oil
• 2 large eggs
• 110g (½ cup packed dark brown sugar) free of lumps

Instructions

1. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190°C) regular, ten minutes before using. Line a 12-hole muffin pan (tin) with muffin cases. Whisk or sift the flour, baking soda (bicarbonate of soda) and cocoa into a large bowl. Stir in the sugar and make a well in the centre. Mash the bananas using a fork.
2. In another bowl, whisk the oil and eggs, then bananas until smooth. Add the banana mixture into the well and stir gently until just combined (do not  over-mix). Spoon the mixture evenly into the prepared muffin cases and bake 20-25 minutes or until browned and a toothpick inserted in the middle comes out clean. Transfer on to a cooling rack.
3. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 360ºF (180ºC) convection for 20 minutes.

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