About this recipe:Chocolate can be part of a healthy diet, as these delicious muffins prove. They use the best-quality chocolate to give more flavour with less fat.
2 tablespoons vegetable oil
200 g (7 oz) peeled bananas, coarsely chopped
1 whole egg plus 2 egg whites
250 ml (9 fl oz) skimmed milk
400 g (14 oz) self-raising white flour
150 g (5½ oz) caster sugar or soft light brown sugar
½ teaspoon bicarbonate of soda
2 teaspoons finely grated orange zest
50 g (1¾ oz) dark chocolate with 70 per cent cocoa solids, finely chopped
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oven to 190°C (375°F, gas mark 5). Using a pastry brush and 1 tablespoon of oil, lightly grease a muffin pan with cups measuring 6 cm (2½ in) across.
Using a food processor or hand-held mixer, purée the bananas with 1 tablespoon of oil, the whole egg and egg whites and the milk.
Sift the flour, sugar and bicarbonate of soda into a large mixing bowl, and stir in the orange zest and chocolate. Fold in the banana mixture until just blended; if overmixed, the muffins will be heavy. It does not matter if a little flour remains unincorporated.
Spoon the mixture into the prepared muffin pan, filling the cups about two-thirds full. Bake for 25 minutes, or until the muffins have risen and are lightly browned.
Remove from the oven and take the muffins out of the pan. Serve them hot or at room temperature, preferably on the day of baking.
none of my family really liked them.. the orange zest is too overpowering you cant taste the banana and the chocolate is too sour for little ones even if it is healthier!
only good point..: they were quite light - 09 Aug 2010