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Chestnut chocolate banana muffins

These chestnut chocolate banana muffins are yummy and really filling. I used dairy-free ingredients, such as almond milk and margarine, but if you don’t have issues with dairy, then feel free to make them with milk and butter! These muffins would go really well with your morning coffee or afternoon tea. Adding extra chocolate to the batter is optional - if you do so, you’ll need to add  more sugar too.  
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of wholemeal flour
  • 2 tsp baking powder
  • 3 Tbsp cocoa powder
  • ½ cup demerara sugar
  • 1 tsp cinnamon powder
  • ½ cup melted dairy-free margarine
  • 1 cup almond milk
  • 2 large eggs at room temp
  • 1 tsp vanilla paste
  • 2 ripe bananas
  • 1 cup chopped roasted chestnuts
  • ½ cup chopped dark chocolate optional
  • Demerara sugar to sprinkle (optional)

Method
 

  1. Preheat the oven to 190°c. Line a muffin tin with paper cases or put 12 silicon muffin cups on a baking sheet.
  2. In a large bowl, mix together the flour, baking powder, cinnamon, cocoa powder and sugar.
  3. In another bowl mix the melted margarine and almond milk.
  4. Mash the bananas, the add the eggs and the vanilla. Add the milky mixture and combine.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Fold in the chestnut & chocolate pieces.
  7. Transfer the batter into the muffin cases.
  8. Bake the muffins for about 25 minutes, until light brown and an inserted skewer comes out clean.
  9. Cool them for a few minutes in the tin or silicon cases, then transfer them onto a wire rack to cool completely.