I absolutely love a banana muffin, they’ve been a favourite throughout my life and paired with chunks of melted dark chocolate and roasted walnuts they are just perfect: soft, fluffy, sweet and so easy to make. If you don’t want twelve muffins, just halve the mix and make six, which will see you through a week’s worth of afternoon snacks!
What you'll need
3 large overripe bananas (about 350g peeled weight)
150ml almond or oat milk
3 tablespoons coconut oil, melted
4 tablespoons cacao powder
200g spelt flour
100g coconut (or brown) sugar
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
A pinch of salt
80g dark chocolate (we like 70% cocoa solids)
About 12 walnuts (or pecans), roughly chopped or broken.If you want to make these nut free then leave these out.
1. Preheat a fan oven to 180°C and line a 12-hole muffin tray with cases.
2. Chop the dark chocolate into chunks, roughly the size of a chocolate chip.
3. Mash the bananas in a large bowl using a fork, until smooth and creamy.
4. Add the almond milk, coconut oil, cacao powder, spelt flour, coconut sugar, bicarbonate of soda, baking powder and salt, then stir until a smooth batter forms.
5. Stir the dark chocolate into the mixture. I always keep a small handful of it back so that I can put it on top of the muffins, as it makes them look even more chocolatey and delicious.
6. Spoon 2 tablespoons of mixture into each muffin case, scatter over some walnuts, if using, and add a little piece of chocolate to the top.
7. Bake for 25 minutes, then leave the muffins to cool for 10–15 minutes before serving.
Find this and more recipes just like it in Ella's latest cookbook, Deliciously Ella Quick and Easy.