Chocolate muffins

Serves: 6, 122kcal per muffin † 3 large very ripe bananas (about 450g peeled

weight) † 4 eggs, lightly beaten † 4 tablespoons cocoa powder † 20g dark chocolate (dairy-free), to decorate 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 6 holes of a muffin tin with paper cases.

2

Put the bananas, eggs and cocoa powder in a food processor or blender and blitz until completely smooth. Divide the mixture between the paper cases and bake for 15 to 20 minutes and are golden in colour, or until a skewer inserted in the centre of a muffin comes out clean.

Transfer to a wire rack to cool completely. Put the chocolate in a microwave-safe bowl and microwave on high for 30 seconds, or until melted. Drizzle the chocolate over the muffins, then allow to set before serving. COOK’S TIP: Any time you have over-ripe bananas in the fruit bowl, simply pop them in the freezer, still in their skins. On defrosting, the flesh mashes very easily and is perfect for baking. This recipe is also easily scaled up – simply double each of the ingredients to make a full dozen cakes.