Sunday Make Ahead: Double Chocolate Banana Muffin Breakfasts

The best thing about being an adult changes moment to moment depending on what we’re all feeling, but for me, first thing in the morning, the best thing about being an adult is that I can basically eat cake for breakfast and no one will stop me. These banana chocolate muffins are delicious hot or cold and the fact that they have fruit in lets you pretend they’re healthy. They take about a week to go stale so if you like you can make a batch at the weekend and have a tasty, chocolatey breakfast ready to go all week.

Ingredients

1 cup self raising flour or plain flour

1/3 cup cocoa powder

1 teaspoon baking soda (+ 1 teaspoon baking powder if using plain flour)

3/4 cup brown sugar

6 eggs

6 tablespoons butter

3 large bananas

1 cup chocolate chips

1 teaspoon cinnamon

1 teaspoon vanilla extract/essence

1 teaspoon salt

Set the oven to 220 C/425 F and either grease a muffin tin or prep it with grease proof paper/muffin papers etc.

Melt the butter in a microwave. You can use either salted or unsalted for this, either works but I think salted tastes better.

Mix the butter, eggs, vanilla extract and sugar together. Mash the bananas and add them to the mix. Once the mixture is even textured carefully add in the flour, salt, cinnamon, baking soda (and baking powder if using), chocolate chips and cocoa powder. You’ll want to make sure you mix this evenly without over mixing, because over mixing will make it too dense — it’ll still be edible but not as nice.

Dollop it into the muffin casings/tins and then bake for five minutes before turning the oven down to 180 C/350 F and baking for another twelve. Check they’re fully baked by sticking a fork into one and checking the texture when it comes out, if it’s still raw then bake for another minute or two.