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Nigella’s Chocolate Banana Muffins..

We appear to have had an abundance of bananas in our house since we’ve both been poorly. Personally, I can live without bananas. They’re okay up until a certain point and then after that they smell funny and go black far too quickly.

So instead of throwing away perfectly good ingredients, I decided to bake some muffins instead of baking my usual WW Banana Loaf to use them up. I had seen a recipe from Nigella recently which she had tweeted about so thought I’d give them a go.

The original recipe can be found here and serves 12 (I actually made 14 muffins from the ingredients below)

Ingredients: 3 ripe bananas / 125ml vegetable oil / 2 eggs / 225g plain flour / 100g soft brown sugar / 3 tablespoons of cocoa powder / teaspoon of bicarbonate of soda

How to:
1) Heat the oven to Gas Mark 6 and line a muffin tin with muffin cases
2) Mash the bananas until well mashed up. Add the oil followed by the eggs and sugar. Stir well.
3) Mix the flour, cocoa powder and bicarbonate of soda together and add to the banana mixture
4) Spoon into the muffin cases
5) Bake for 15 – 20 minutes until lightly brown.
6) Allow to cool then enjoy!

For my WW readers, I’ve used e-source to work out the pointage and they come out at 5 ProPoints per muffin.

Verdict: These are light and fluffy muffins which have a delicate balance of chocolate sponge and banana pieces.  Hubby has enjoyed a couple of muffins this afternoon so will definitely be making these again. Thanks Nigella!  {sig}

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