Published On: Thu, Mar 14th, 2019

Choconana muffins

You had us at choc, but we’re staying for the full choconana muffins…

Super-easy and oh-so-cute, these choconana muffins (chocolate and banana, HELLO) are the perfect spring bake to attempt with the kids.

Decorate with a dizzle of icing and some mini chocolate eggs, and bam – an instant Easter treat! Take a look at the recipe from British Lion Eggs below.

Choconana muffins

Choconana muffins

Servings 12 people

Ingredients

  • 225 g plain flour
  • 25 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 150 g caster sugar
  • 3 ripe bananas peeled
  • 2 large British Lion Eggs beaten
  • 60 ml sunflower oil

To decorate:

  • 50 g white or plain chocolate or half of each
  • chocolate mini eggs to decorate

Instructions

  1. Preheat the oven to 200°C/Gas Mark 6. Line a 12-hole muffin tin with paper cases. 

  2. Sift the dry ingredients together in a large bowl. Mash the bananas on a plate; beat the eggs together with the oil. Tip into the dry ingredients and beat lightly. 

  3. Divide the mixture between the muffin cases. Bake for 20-25 minutes until risen and firm to the touch. Leave to cool for 5 minutes before cooling on a wire rack. 

  4. Melt the chocolate and drizzle over the top of the muffins. Decorate with chocolate Easter eggs if liked.

For more Easter baking inspiration, take a look here!

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