Triple ginger banana muffins

Choc-banana muffins with a triple hit of ginger.
Choc-banana muffins with a triple hit of ginger. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

These hearty muffins get their chewy texture from rolled oats, which soften in baking, giving the crumb a satisfyingly dense texture. They keep very well for three to four days in an airtight tin.

Ingredients

180g dark muscovado sugar

30g molasses or dark treacle

240g ripe mashed banana (about 2)

60ml sunflower oil

3 eggs (60g each)

90g crystallised or glace ginger, chopped

2cm piece peeled fresh ginger, finely grated

3 tsp ground ginger

20g cocoa

40g rolled oats

150g walnuts pieces

150g dark chocolate, cut into chunks

180g wholemeal flour

3 level tsp baking powder

For the topping, optional

juice of one lemon

25g castor sugar

thin slices of banana, about 36

Method

1. Heat the oven to 190C (170C fan-forced), and line the cups of a muffin tray with paper cases.

2. Put the sugar, treacle, banana, oil and eggs in a bowl and mix together until almost smooth (a few banana lumps are fine).

3. Beat in the crystallised ginger, grated ginger, ground ginger and cocoa then stir in the oats, walnuts and chocolate.

4. Stir together the flour and baking powder then fold this through the banana mixture. Spoon evenly into the muffin cases.

5. For the optional topping, stir together the lemon juice and sugar, dip the banana slices in the lemon mixture then sit three slices on top of each muffin.

6. Bake for 25 minutes until risen. The banana slices should just be beginning to colour. Remove muffins from the tin and place on a wire rack to cool.

If you like this recipe, try my cheddar, sweet potato and turmeric muffins.