- 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)
- 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.