I swear when I was concocting this recipe with my trusty side kick last week the sun was shining & spring was in the air. Fast forward a week the sun has gone into hiding and I have had the mother of all colds, blocked sinuses and my head feels like a pressure cooker about to explode.
Anyway if you’re after a light and yummy treat to stir up this week, then this recipe for banana, cardamon and chocolate muffins is a must. I’m hoping someone bakes me a batch and brings it to me while I satisfy the needs of pudding number two, otherwise known as the sleep thief and milk monster. I’ll be nestled on the sofa until further notice.
1. Begin by preheating the oven to 180c and grease 12 cupcake holders or use silicon cases as I’ve done.
2. Mash two bananas using a fork in a bowl. Add in one cup of Greek yoghurt, one cup of olive oil and 1/2 a cup of maple syrup. Mix all the ingredients together and mix in two eggs.
3. Next sift in two cups of plain flour and two tsp. of baking powder and the seeds of 10 cardamon pods crushed using a pestle and mortar. Fold in 60g of dark chocolate broken into small chunks.
4. Divide the mixture into 12 cases and add slices of banana on top. Bake for 20-25 minutes or until golden brown and cooked through.