These tempting muffins couldn't be simpler. Top with more chocolate, if you like, for an extra treat!
3 medium, large, very ripe, 450g peeled weight
Egg, whole, raw
4 medium, raw, lightly beaten
4 tablespoon(s), level
20 g, to decorate
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 6 holes of a muffin tin with paper cases.
- Put the bananas, eggs and cocoa powder in a food processor or blender and blitz until completely smooth. Divide the mixture between the paper cases and bake for 15-20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
- Transfer to a wire rack to cool completely. Put the chocolate in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Drizzle the melted chocolate over the muffins, then allow to set before serving.