Chocolate Banana Muffins by Nigella are luscious delights that consist of ripe bananas, rich cocoa, and a dash of brown sugar and are ready in 30 minutes for quick delight.
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💛 Why You’ll Love This Chocolate Banana Muffins Recipe:
- Moist Perfection: Enjoy a tender, moist texture in every bite.
- Easy Delight: Effortless preparation for a delightful treat.
- Aesthetic Indulgence: Rich, rounded muffins for visual and palate satisfaction.
❓ What Is Nigella Chocolate Banana Muffins Recipe?
Nigella’s Chocolate Banana Muffins are tasty sweets that feature ripe bananas, cocoa, and a splash of brown sugar, resulting in moist delights suitable for any occasion.
🍌 Nigella Chocolate Banana Muffins Ingredients
- 3 medium – 450 grams (total weight with skin on) – very ripe or overripe bananas
- 125 millilitres of vegetable oil
- 2 large eggs
- 100 grams of soft light brown sugar
- 225 grams of plain flour
- 3 tablespoons best-quality cocoa powder (sifted)
- 1 teaspoon bicarbonate of soda
🧁 How To Make Nigella Chocolate Banana Muffins
- Arrange the papers in a 12-bun muffin tin and set the oven temperature to 200°C/180°C Fan/400°F/gas mark 6. Use standard muffin cases instead of special sheets.
- Use a handheld mixer or your fingers to peel and mash the bananas. While continuing to beat and mash, add the oil, then the eggs, and finally the sugar.
- Incorporate the flour, cocoa powder, and bicarb into the banana mixture while slowly pounding. Spoon the mixture into the papers that have been prepared.
- Bake for 15 to 20 minutes in a preheated oven, until the muffins are black, rounded, and somewhat larger than their casings. Let them cool gently in their tin before transferring to a wire rack.
💭 Recipe Tips
- Use very ripe bananas for enhanced sweetness and flavor in your muffins.
- Opt for the best cocoa powder for a rich and indulgent chocolate taste.
- Incorporate dry ingredients slowly to achieve a tender and moist texture.
- Preheat the oven and monitor baking time for perfectly rounded and darkened muffins.
🍨 What Goes Well With Chocolate Banana Muffins?
Enjoy chocolate banana muffins with a dollop of whipped cream, some fresh berries, caramel sauce, chopped nuts, a mug of hot cocoa or coffee, and some vanilla ice cream.
🎚 How To Store Leftover Chocolate Banana Muffins?
- At Room Temperature: Leftover chocolate banana muffins can be kept for up to a day on the counter if placed in the cake keeper.
- In The Fridge: Leftover chocolate banana muffins can be refrigerated in for 4 to 5 days when kept in a sealed container or individually wrapped in plastic.
- In The Freezer: Leftover chocolate banana muffins can be frozen for up to 2 months if wrapped tightly in foil and then placed in a freezer-safe bag. Allow to thaw in the fridge before eating.
🥵 How To Reheat Chocolate Banana Muffins?
- Oven: Set the oven temperature to 350°F then arrange chocolate banana muffins on a baking sheet and heat for around 10 to 15 minutes, or until warmed.
- Microwave: Assemble chocolate banana muffins on a microwave-safe plate and heat on HIGH for 35 seconds or until warm.
FAQs
Can bananas be too ripe for chocolate banana muffins?
Yes, overripe bananas are perfect for chocolate banana muffins, providing extra sweetness and moisture for a tasty indulgent flavor.
Why are my chocolate banana muffins dry?
Your chocolate banana muffins may turn dry if baked slightly too long, so be mindful of baking time for a moist texture.
What causes chocolate banana muffins not rise?
If your chocolate banana muffins don’t rise, it may be due to inadequate oven temperature. Ensure proper heat for optimal rising.
How do you know when chocolate banana muffins are done?
To know when chocolate banana muffins are done, insert a toothpick into the center; it should emerge with a few moist crumbs.
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Nigella Chocolate Banana Muffins Nutrition Facts
Amount Per Serving
- Calories 349
- Total Fat 14g
- Saturated Fat 8.5g
- Trans Fat 0.4g
- Cholesterol 61mg
- Sodium 462mg
- Potassium 217.7mg
- Total Carbohydrates 54g
- Dietary Fiber 2.5g
- Sugars 31g
- Protein 4.8g
Nigella Chocolate Banana Muffins
Description
Chocolate Banana Muffins by Nigella are luscious delights that consist of ripe bananas, rich cocoa, and a dash of brown sugar and are ready in 30 minutes for quick delight.
Ingredients
Instructions
- Arrange the papers in a 12-bun muffin tin and set the oven temperature to 200°C/180°C Fan/400°F/gas mark 6. Use standard muffin cases instead of special sheets.
- Use a handheld mixer or your fingers to peel and mash the bananas. While continuing to beat and mash, add the oil, then the eggs, and finally the sugar.
- Incorporate the flour, cocoa powder, and bicarb into the banana mixture while slowly pounding. Spoon the mixture into the papers that have been prepared.
- Bake for 15 to 20 minutes in a preheated oven, until the muffins are black, rounded, and somewhat larger than their casings. Let them cool gently in their tin before transferring to a wire rack.
Notes
- Use very ripe bananas for enhanced sweetness and flavor in your muffins.
Opt for the best cocoa powder for a rich and indulgent chocolate taste.
Incorporate dry ingredients slowly to achieve a tender and moist texture.
Preheat the oven and monitor baking time for perfectly rounded and darkened muffins.