Chocolate Lover's Banana Muffins

Perfect for lunch boxes or after school, they'll be gone in a flash! - by Jane Ash

Chocolate Lover's Banana Muffins

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Dutch-pressed cocoa is darker than regular cocoa and imparts a rich chocolate flavour. It’s available from supermarkets. Muffins can be made up to three days ahead. Store in an airtight container. Refrigerate in hot weather.

Ingredients

1 cup self-raising flour

2 tablespoons plain flour

¼ cup Dutch-pressed cocoa powder

¾ cup caster sugar

100g dark cooking chocolate, chopped

125g unsalted butter, melted

1 egg

2/3 cup sour cream

2 teaspoons vanilla extract

¾ cup soft, over-ripe mashed banana

Method

Line a 6-hole Texan muffin pan (3/4-cup capacity) with large paper muffin wraps.
Sift combined flours and cocoa into a large bowl. Stir in sugar and half the chocolate.
Place butter, egg, sour cream and vanilla in a large jug. Whisk well. Add to flour mixture with banana. Stir with a wooden spoon until just combined.
Spoon evenly into muffin wraps. Sprinkle with remaining chocolate.
Cook in a moderate oven (180C) for about 25 minutes, or until muffins spring back when lightly touched in the centre. Remove from oven. Stand in pan 5 minutes.
Transfer muffins to a wire rack to cool before serving.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.