3 large ripe bananas, peeled
3 large eggs
1½ cups self-raising flour
½ cup NESTLÉ Cocoa Powder
3 tbsp chocolate chips
8 slices bananas
Preheat the oven to 180°C and line a 24-hole mini muffin tray with mini cupcake liners. *Chef’s Tip: Grease the cupcake liners for easy removal after baking!
Mash the bananas in a large mixing bowl. Add the eggs and mix to combine.
Sieve in the self-raising flour and NESTLÉ Cocoa Powder and fold in until just combined.
Spoon the batter into the cupcake liners, filling them ¾ way full. *Chef’s Tip: Use an ice cream scoop for easy scooping!
Choose your topping of choice and sprinkle it over the top of the muffins. We used 3 blueberries, 1 teaspoon of chocolate chips, or a slice of banana on ours.
Bake the muffins for 12-15 minutes or until golden on top. Allow to cool in the tray for 5 minutes before transferring to a cooling rack.
Serve the muffins as a brunch treat with fresh strawberries and orange juice and ENJOY! *Chef’s Tip: Store remaining muffins in an airtight container in the fridge for up to 3 days.
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍