Banoffee Chocolate Muffins

cook 30 mins
  • 225 g (7 1/2 oz) self-raising flour, sifted
  • 2 tablespoons cocoa powder, sifted
  • 100 g (3 1/2 oz) caster sugar
  • 100 g (3 1/2 oz) dark chocolate chips
  • 2 eggs
  • 2 small ripe bananas, mashed
  • 50 ml (2 fl oz) vegetable oil
  • 125 g (4 oz) natural yogurt
  • warmed toffee sauce, to serve
  • In a bowl, mix together the flour, cocoa powder, caster sugar and 75 g (3 oz) of the chocolate chips.
  • Combine the eggs, bananas, oil and yogurt in a jug or bowl, then pour the wet ingredients into the dry and mix to barely combine. Divide the mixture between the greased or paper case-lined cups of a 12-cup muffin tin and scatter over the remaining chocolate chips.
  • Bake in the preheated oven, 180˚C (350˚F), Gas Mark 4, for 18–22 minutes until risen and firm to the touch. Cool slightly on wire racks and serve warm, drizzled with warm toffee sauce.
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