The plan was to have pasta for dinner tonight. But, when I got home from work I saw three overripe, sad bananas and of course, I couldn't throw them away; and so I made chocolate banana muffins...You guessed it, from Nigella Kitchen.
Start by mashing the bananas in a bowl and then add some oil, eggs and light brown sugar. In a separate bowl, mix in the flour, cocoa powder and bicarb. Mix the dry mixture to the banana mixture, gently. I think muffin batter should be gently stirred until all the dry ingredients are moistened. The batter will be lumpy, yes; but lumpy batter makes better muffins. Spoon the batter into the cases and bake in preheated oven.
Chocolate banana muffins and red wine. Who says muffins are only for breakfast?!