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Deliciously Ella’s Chocolate Banana Muffins

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!

Makes 12

  • 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
  • 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 leave these out)
  1. Preheat the oven to fan 180°C fan 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.

Recipe extracted from Deliciously Ella Quick & Easy.