Adding a mashed banana to the these too good to resist chocolate muffins keeps them deliciously moist and it’s a good way to use up that sad looking ripe banana in the fruit bowl.


250g self-raising flour

30g cocoa powder

½ level tsp bicarbonate of soda

175g light muscovado sugar

100g dark chocolate, chopped

100ml light and mild olive oil

300ml soured cream

2 medium eggs

1 ripe banana, mashed


1 Set the oven to 190C, Gas 5. Line 9 holes of a muffin tin with paper muffin cases. Sift the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and chopped chocolate.

2 In a separate bowl mix together the olive oil, soured cream, eggs and banana.

3 Add the wet ingredients to the dry ingredients and quickly stir until mixed but still lumpy. Using an ice cream scoop, divide the mixture between the muffin cases.

4 Bake for 20 mins until well-risen and just firm. Serve warm or cold.

To freeze: Pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.