Nigella Lawson’s Chocolate Banana Muffins (Makes 12)

Nigella Lawson's Chocolate Banana Muffins Made by The Fat Foodie

Nigella Lawson’s Chocolate Banana Muffins Made by The Fat Foodie

At the end of last week I went to the fruit bowl and discovered that I had some firm bananas that needed to be used up before they turned into high FODMAP over-ripe ones, so I decided to turn them into something tasty. After a quick search on the internet I decided it make them into chocolate banana muffins.

The recipe I used is from Nigella Lawson’s book, Kitchen, a sizable tome which focuses on hearty ‘real food’ family recipes that can be easily adapted to suit what’s in your kitchen cupboards.

Although the chocolate banana muffins were ridiculously easy to make and tasted quite nice overall, I wish I’d gone with my instincts and added chopped walnuts and chocolate chips into the cake batter before I baked them. I think the addition of texture in this way would have made them just that little bit more special. As it was, my topping of drizzled icing sugar and a solitary little walnut perching on the summit of each muffin didn’t quite hit the taste target for me. But regardless, the bananas still got eaten and after all, isn’t discovering what you’d have done differently half the fun of cooking?

Ingredients:

3 firm bananas

125 ml vegetable oil

2 large eggs

100g brown sugar

200g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

3 tbsps. cocoa powder

1 tsp bicarbonate of soda

Method:

Preheat the oven to 200°C/180C Fan/400°F/Gas mark 6 and set out 12 muffin cases in a muffin tin.

In a big bowl, mash your bananas and then mix in (I always use an electric whisk) the oil, eggs and sugar.

In a separate bowl mix the flour, cocoa and bicarb together. If you want to add chopped nuts or chocolate chips into the mix then do so now. Add this dry mixture to your wet mixture and whisk until it’s all combined.

Divide the mixture equally into the muffin cases.

Bake in the oven for 15–20 minutes. When you can pierce the middle of the muffins with a metal skewer or a cocktail stick and it comes out clean with no wet batter sticking to it, they’re done.

Leave to cool (if you can without munching them) and then drizzle with icing sugar and top with a walnut.

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