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.

Brought to you by British Lion Eggs

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.

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.

More in Fruity Muffins


More in Muffin Recipes


Click here to view our range of subscription offers!

Click here to view our range of subscription offers!