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.
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
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
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.