Nigella Banana Chocolate Muffins Recipe [GUIDE]

Okay, let me tell you about Nigella Lawson’s Banana Chocolate Muffins. If you’ve ever been in the mood for a snack that is both indulgent and comforting but also feels like a hug in a muffin wrapper, then these are it. Nigella has this magical ability to turn everyday ingredients into something that feels luxurious and these banana chocolate muffins are a prime example. It’s a recipe that blends the humble sweetness of ripe bananas with the rich allure of chocolate, all nestled in a fluffy, golden muffin.

There’s something deeply nostalgic about these muffins, too. For me, they’re reminiscent of cozy afternoons spent baking in the kitchen, with the aroma of bananas and cocoa filling the house. They’re perfect for a lazy Sunday, a quick breakfast or just an afternoon pick-me-up with a cup of tea. Honestly, they’re the kind of treat that makes you feel like you’re doing something extra special with minimal effort.

The bananas lend a soft, natural sweetness which balances beautifully with the chocolate. And because the muffins are so moist-thanks to the ripe bananas. they don’t feel dry like some other muffins. It’s almost as though you’ve discovered a secret recipe that doesn’t even need frosting to taste amazing.

Nigella Banana Chocolate Muffins Recipe

Ingredients Needed

Let’s dive into the ingredients. The great thing about these muffins is that they’re made with everyday ingredients you probably already have in your kitchen. Here’s what you’ll need:

• 2 ripe bananas – The riper, the better. You know those bananas that have turned brown in the fruit bowl? That’s when they’re perfect for baking.
• 200g self-raising flour – This is your base and it helps make the muffins rise and stay light.
• 1 tsp baking powder. This adds that extra lift, so the muffins don’t feel too dense.
• 1/2 tsp baking soda (bicarbonate of soda). Just a little helps keep the texture soft.
• Pinch of salt – To balance out the sweetness of the bananas and chocolate.
• 100g dark chocolate – Nigella’s recipe calls for dark chocolate which adds a lovely depth. You can go for milk chocolate if you want a sweeter, less intense flavor.
• 100g unsalted butter – This makes them rich and moist.
• 75g light brown sugar. Just a little for extra sweetness. The banana already contributes a lot, so you don’t need much.
• 1 egg – To bind everything together.
• 1 tsp vanilla extract. Because, let’s be honest, vanilla is the unsung hero in most baking recipes.
• 100ml milk – This makes the batter smooth and helps it come together without being too thick.

Now, when you see this list, you might think: ’Wait, I don”t have everything on hand”. Don’t worry. Nigella’s recipe is forgiving. You can swap ingredients if you’re missing something. For example, if you don’t have self-raising flour, you can use plain flour and just add a bit more baking powder. It’s one of those recipes where you can feel like a pro baker even if you’re just starting out.

Equipment Needed

When it comes to equipment, this recipe doesn’t require anything fancy. Here’s what you’ll need:

• Muffin tin – The star of the show. You’ll need a 12-hole muffin tin.
• Paper muffin cases – These help your muffins come out cleanly and make it easy to serve. You could also grease the tin if you don’t have cases.
• Mixing bowl – For whisking together your dry ingredients and then folding in your wet ingredients.
• Whisk or fork – To beat the eggs and mix everything together.
• Spatula or spoon – To gently fold the batter. I love using a spatula because it’s perfect for scraping every last bit of batter out of the bowl.
• Oven – Of course! You’ll need your oven preheated to 200°C (or 180°C fan) to bake them to golden perfection.

That’s about it. No need for fancy mixers or anything. It’s one of those recipes where your hands do the most important work.

Instructions To Make Nigella Lawson’s Banana Chocolate Muffins

Okay, so now we get to the fun part: baking them! Here’s how to bring this recipe to life:

1. Preheat the oven to 200°C (180°C for fan ovens). Make sure your muffin tin is ready with paper cases or just greased.
2. Mash the bananas. Grab a fork and mash the bananas up until they’re smooth with just a few lumps left. The riper they are, the easier this will be.
3. Melt the butter. Nigella’s trick is to melt the butter until it’s just liquid. You can do this in the microwave or in a small saucepan over low heat. Let it cool down a little bit before using it in the batter.
4. Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. This will ensure even distribution of the leavening agents.
5. Combine wet ingredients. In another bowl, whisk the eggs, then add the melted butter, mashed bananas, milk and vanilla extract. Stir everything together.
6. Fold the dry into the wet. Now, gently fold the dry ingredients into the wet mixture. You want to do this with care because over-mixing can result in dense muffins. Just stir until it’s combined and the flour is no longer visible.
7. Add the chocolate. Roughly chop your chocolate into small chunks and fold them into the batter. This is the part where you can get creative. add more chocolate if you like it extra gooey!
8. Spoon the batter into the muffin tin. Use a spoon or an ice cream scoop to evenly distribute the batter into the muffin cases. Fill each one about two-thirds full.
9. Bake for about 18-20 minutes or until a skewer inserted into the center comes out clean. The muffins will have risen and turned a beautiful golden color.
10. Cool and enjoy. Let them cool in the tin for a few minutes before transferring them to a wire rack. The hardest part is waiting for them to cool down enough to eat.

What I Learnt

Every time I make Nigella’s Banana Chocolate Muffins, I learn something new. First, I’m reminded of how simple baking can be. There’s something so comforting about measuring out ingredients, mixing them together and then watching them turn into something delicious. But the real lesson comes in the process. I learned not to rush through it. especially when folding the dry ingredients into the wet. There’s a certain rhythm to it and it’s easy to let the batter be a little lumpy. That’s actually a good thing! The lumpy texture keeps the muffins moist.

I also realized that even if your bananas are a bit overripe and soft, they’re perfect for this recipe. They bring such natural sweetness that you don’t have to overload on sugar. Oh and the chocolate chunks? They melt just enough to create those beautiful pockets of gooeyness. If you’re anything like me, it’s hard not to sneak a bite when they’re still warm.

FAQs

Can I Use Frozen Bananas For Nigella’s Banana Chocolate Muffins?

Definitely! I’ve done it myself, and it works perfectly. Just thaw the bananas beforehand, mash them up, and you’re good to go. In fact, using overripe bananas can make them even more flavorful.

Can I Substitute The Chocolate Chips With Something Else In This Recipe?

You can get creative here! I’ve swapped out chocolate chips for chunks of dark chocolate, or even swapped them with some chopped nuts if you’re craving a bit of crunch. It’s all about experimenting with what you love.

How Can I Make These Muffins A Little Healthier Without Sacrificing Flavor?

I hear you! I’ve tried swapping some of the butter for Greek yogurt and using whole wheat flour instead of white, and they still turn out delicious. You could also reduce the sugar a bit, especially if your bananas are nice and sweet already.