So, here are Banana and Cocoa muffins. I could have used a melted bar of chocolate, but I used cocoa instead for a light texture. They tasted really chocolatey and yet very light. The walnut crumble topping worked really well with the chocolate flavour. The crumble topping I used is, actually, leftover from making Apple Crumble Muffins. I made too much crumble topping that day, so I froze the leftover. It was great just to take it out of the freezer and to sprinkle it on top of these banana and cocoa muffins before putting them in the oven. These are lovely warm, but can be nicely reheated to enjoy the "just out of the oven" effect.
- 200g Plain Flour
- 100g Soft Brown Sugar
- 2 tsp Baking Powder
- 4 Tbsp Cocoa Powder
- ¼ tsp Salt
- 100ml Milk
- 2 ripe Bananas, mashed
- 50ml Vegetable Oil
- 1 Egg
For crumble topping
- 30g Plain Flour
- 15g Granulated (or Demerara) Sugar
- 15g Butter (or Low-fat Spread)
- Walnuts crushed
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder, cocoa powder and salt in a large mixing bowl.
- Measure milk and oil in a large measuring jug. Add egg, vanilla, and banana then whisk well.
- Add the wet mixture (3) into the dry mixture (2). Stir until just combined (mixture will be lumpy). Do NOT over mix!
- Sprinkle the crumble topping on top of each muffin. 1 teaspoon full each would be enough. The crumble topping can be frozen if there is any leftover.
- Bake for 20 minutes.