Ingredients

The following ingredients have 4 Servings
  • 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
  • <b>For the topping, optional</b>
  • juice of one lemon
  • 25g castor sugar
  • thin slices of banana, about 36

Instruction

  • <p>1. Heat the oven to 190C (170C fan-forced), and line the cups of a muffin tray with paper cases.</p> <p>2. Put the sugar, treacle, banana, oil and eggs in a bowl and mix together until almost smooth (a few banana lumps are fine).</p> <p>3. Beat in the crystallised ginger, grated ginger, ground ginger and cocoa then stir in the oats, walnuts and chocolate.</p> <p>4. Stir together the flour and baking powder then fold this through the banana mixture. Spoon evenly into the muffin cases.</p> <p>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.</p> <p>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.</p> <p>If you like this recipe, try my <a href="https://www.goodfood.com.au/recipes/cheddar-sweet-potato-and-turmeric-muffins-20190225-h1bpug">cheddar, sweet potato and turmeric muffins</a>.</p>