Sunday calls for a baking session. I opted to cook a batch of chocolate banana muffins, so that Sasha can take them to school in his lunch box for a few days. Bananas were going overripe in a fruit tray, and nobody fancied eating them. I used Nigella's recipe for chocolate banana muffins as a starting point, and adapted it.
|Chocolate banana muffins with granola|
Chocolate banana muffins
2 bananas, ripe
120g caster sugar
zest of 1 orange
1tsp baking powder with a good squeeze of fresh lemon juice over it
2 eggs, medium
125ml oil (I used macadamia oil from Mokhado)
230g self-raising flour
2tbsp Greek style yogurt
different toppings: Jordans lighter granola, pine nuts, lemon-flavoured sugar
Mash the bananas with a fork, add the sugar, orange zest, cocoa and baking powder and mix well. Beat the eggs in, add the oil and keep mixing. Add the flour and Greek yogurt. The cake batter is quite thick. Spoon it into muffin paper cases inserted in a muffin baking tray. Add different toppings. I wanted to try muffins with a new Jordans lighter granola, but as my guys love pine nuts and sugar crumbs, I did a mixed batch, four of each flavour.
Put the tray in the oven preheated to 180C and bake for 20+ minutes. Check the readiness with a wooden skewer.
I used macadamia oil from Mokhado in this recipe, but you can use mild olive oil instead, or another nutty oil. It gave a hint of nuttiness to the flavour, but was mild enough to work well with the other ingredients. These are lovely muffins, moist, fluffy and not too dense (I recently baked some chocolate muffins, using Delia's recipe, and though my guys have eaten them, I found the texture way too dense). This recipe is a keeper, though I might try adding some spices to it as well, or chocolate chips.