Chocolate and banana crumble muffins

Chocolate and banana crumble muffins

Give your chocolate muffins a delicious new twist by adding bananas and crumble mixture. These muffins are a nifty way of using up ripe bananas, too


  • 250g (8oz) self-raising flour
  • 30g (1oz) cocoa powder
  • 1⁄2 level teaspoon bicarbonate of soda
  • 175g (6oz) light muscovado sugar
  • 100ml (31⁄2fl oz) light and mild olive oil
  • 300ml (1⁄2 pint) soured cream
  • 100g (31⁄2oz) dark chocolate, chopped
  • 2 medium eggs, lightly beaten
  • 1 ripe banana, mashed
  • You will also need
  • :
  • 12-hole muffin tin, lined with paper muffin cases


  • Set the oven to 190°C/375°F/Gas Mark 5. Sieve the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar. Stir in the olive oil, soured cream and half of the chocolate. The mixture will form into little clumps. Spoon 1/3 of this crumbly mixture into another bowl, add the rest of the chocolate to this portion and set aside.
  • Stir the eggs and banana into the larger quantity of muffin mixture. Mix until just combined. Use an ice-cream scoop to divide the muffin mixture between the cake cases.
  • Sprinkle the reserved crumbly mixture over the top.
  • Bake for 20 minutes until well-risen and just firm. Serve warm or cold.
  • To freeze: Pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.
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