Chocolate Volcano Muffins

Ingredients

  • 1 cup wholemeal flour
  • 1 1/2tsp baking powder
  • Pinch of salt
  • 2tsp cinnamon
  • 3tbsp dark cocoa powder (unsweetened)
  • 1/2 cup milk (I used semi skimmed, but feel free to use almond, soya, oat, skimmed etc.)
  • 1 medium egg
  • 2tbsp low fat frommage frais, or Greek yoghurt
  • 1/2tsp vanilla essence
  • 2 medium bananas, ripe
  • 25g 85% dark chocolate, broken into chunks (I used Aldi’s Moser Roth chocolate, and it works a treat in these muffins. The bars come individually wrapped, in a larger bar, so it saves any weighing out)


Method

  • Preheat the oven to 200*c, and grease eight holes in a muffin tin; I use cooking spray to do this, as I find it gives the best results.
  • In a large bowl sieve together the flour, cocoa powder, baking powder, salt, and cinnamon.
  • In a second large bowl mash the bananas with a fork, until almost completely smooth; you want some chunks remaining. To this add the milk, egg, frommage frais, and vanilla. Whisk until all the wet ingredients are fully incorporated.
  • Now, pour the wet ingredients into the dry ingredients and mix to form a batter. Throw the broken up dark chocolate into this batter, stirring until the chunks are evenly distributed.
  • Spoon the muffin batter into the tins and place into the oven for 15 minutes, or until the muffins spring back when pressed lightly with your finger.
  • Remove from the tin, and leave to cool on a wire rack. Unless you’re anything like my brother and I: we ate them at this point.
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