We’re following the 5:2 diet at the moment and there’s something particularly grim about settling down to write for the evening, having finished up every single crumb of food for the day, and being able to smell the ripe fruit in the fruitbowl. No matter how healthy a banana might be, that’s another 80-100 calories that can’t be consumed that day. And when you’re really, really hungry, ripe bananas smell particularly nice.
So to remove temptation, I turned them into muffins instead.
Banana and pecan chocolate muffins
Make 6 healthy sized muffins
- 125g Plain flour
- 1 tsp Baking powder
- 2 tbs cocoa powder
- 80g Unsalted butter, softened
- 125g Caster sugar
- 2 Ripe bananas, mashed
- 1 egg, lightly beaten
- 1 tsp Vanilla extract
- 50g dark or milk chocolate chips
- 50 toasted pecan nuts, finely chopped.
- Preheat the oven to 180˚C/gas mark 4. Prepare muffin papers in a suitable tin.
- Sift the flour, cocoa and baking powder into a large bowl.
- Mix the butter, sugar, banana, eggs, vanilla extract, toasted pecans and chocolate chips in a separate bowl.
- Add to the dry ingredients and stir to combine, being careful not to over-mix.
- Divide the batter between the muffin papers.
- Bake for 20 minutes, or until golden brown and when a skewer comes out clean if inserted into the middle of a muffin.
- Leave to cool in the tins for 5 minutes before turning them out onto a wire rack to cool.
(Original recipe here.)