Moist chocolate banana muffins

Moist chocolate banana muffins with ripe bananas, organic eggs, wholemeal spelt flour and cocoa – soft, chocolatey and great for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 190 kcal per serving
• Protein: 5 g
• Fat: 6 g
• Carbs: 28 g

Ingredients

• 2 organic eggs
• 2 very ripe bananas (with lots of brown spots)
• 120g wholemeal spelt flour
• 50 g virgin coconut oil
• 1 tsp cream of tartar baking powder
• 2 tbsp unsweetened cocoa powder

Method

You’ll need: oven · muffin tin · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases or grease it with coconut oil.
2. Mash the bananas finely and stir them with the organic eggs and melted coconut oil until smooth.
3. Thoroughly mix the wholemeal spelt flour, cream of tartar baking powder and unsweetened cocoa powder in a second bowl.
4. Add the dry ingredients to the banana mixture and stir only briefly, until you have an even batter.
5. Spoon the batter into the cases and bake at 180 °C for 18–20 min, until the muffins have risen and the centre is just cooked through.
6. Leave to cool briefly and serve while still slightly warm.

Good to know

These muffins are soft, chocolatey and pleasantly easy. The sweetness comes only from very ripe bananas – and that's exactly what makes them so rounded and moist.

Swaps

Wholemeal spelt flour → oat flour (often a little milder, also provides fibre); coconut oil → virgin olive oil (more monounsaturated fatty acids); organic eggs → apple purée (for an egg-free version, a little more fruit); cocoa → organic, heavily defatted cocoa powder (similar cocoa flavour, a little more intense depending on the type).

Allergens

Contains egg, gluten and cocoa; usually well suited to children if they tolerate cocoa, and unremarkable during pregnancy as long as the eggs are fresh and the muffins are fully baked.

Dairy-free recipes