David Atherton’s banana chocolate muffins

MAKES 10

Ingredients 100g dark chocolate (70% cocoa solids), chopped into chunks 130g plain (all-purpose) flour 30g cocoa powder 100g soft brown sugar 2 tsp baking powder 1 very ripe banana, chopped 30g natural yoghurt 50ml light olive oil 1 large egg 1 tsp vanilla extract 100g cooked quinoa 50g finely grated sweet potato Runny honey, to glaze (optional)

METHOD

1. Preheat the oven to 200C Fan/220C/ 425F/Gas Mark 7. Prepare a muffin tray either by greasing or filling 10 holes with paper cases.

2. Add the chocolate to a mixing bowl with the flour, cocoa, sugar, baking powder and toss together.

3. Blend the banana, yoghurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato. Combine the wet and dry ingredients with a wooden spoon until just mixed, then divide between the paper cases or muffin tin holes.

4. Bake for five minutes, then reduce the oven temperature to 150C Fan/ 170C/325F/Gas Mark 3 and bake for a further 12-15 minutes, or until a toothpick inserted in the centre comes out clean.

5. If you like, glaze the tops with honey while they’re still a little warm. Best eaten fresh but stored in an airtight container will last for up to five days.

z Good To Eat by David Atherton, photography by Ant Duncan, is published by Hodder & Stoughton, priced £25.