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Choconana Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • 225 g/8oz plain flour
  • 25 g/1oz cocoa powder
  • 5 ml/1 tsp baking powder
  • 2.5 ml/1/2 tsp bicarbonate of soda
  • 150 g/5oz caster sugar
  • 3 ripe bananas
  • 2 large British Lion eggs beaten
  • 60 ml/4tbsp sunflower oil
  • To decorate: 50g white or plain
  • chocolate or half of each
  • chocolate eggs to decorate


  • Preheat the oven to 200C/Fan 180C/Gas Mark 6.
  • Line a twelve hole muffin tin with paper cases.
  • Sift the dry ingredients together in a large bowl.
  • Mash the bananas on a plate; beat the eggs together with the oil.
  • Tip into the dry ingredients and beat lightly.
  • Divide the mixture between the muffin cases.
  • Bake for 20-25 mins until risen and firm to the touch. Leave to cool for 5 mins before cooling on a wire rack.
  • Melt the chocolate and drizzle over the top of the muffins.
  • Decorate with chocolate Easter eggs if liked.