Daylight savings is always a blessing and a curse in my house.
Yay, getting out of work in the light! Boo, having to get up early on Sunday morning to get to choir. And somehow, the morning feels early all week, doesn’t it? It’s not like you get to Tuesday and you’re all, “It really feels like 7am now not 6! I am full of the joys of spring!”
And so, these banana espresso chocolate muffins. This is the week to have a serious grab-and-go breakfast baked up and sitting on the kitchen counter.
This recipe is based on a Nigella Banana Chocolate Muffin recipe. She gets 12 muffins out of her mixture, I usually get 8 – 10.3 ripe bananas ½ cup vegetable oil 2 large eggs ½ cup light brown sugar 1 ½ cups flour 3 tbsp good quality coco powder 1 tsp baking soda Half a shot of strong espresso (or a scant tablespoon on instant espresso powder)
- Pre heat the oven to 400f and grease a muffin tin, or line with paper cases
- Mash the bananas, and stir in the oil eggs and sugar (and espresso if using)
- Sift in the flour, coco, baking soda (and the espresso powder if using)
- Mix gently to combine
- Pour into the muffin cases / tray and bake for 15 – 20 mins