Choc Chunk Easter Muffins

I’m sorry to admit that Easter always leaves me feeling so overwhelmed by the glut of chocolate that makes its way into the house, that after a few days of family indulgence I have an annual habit of bashing up the remaining kids’ Easter eggs and chocolate bunnies and using the debris in tray bakes for the freezer.

These Choc Chunk Easter Muffins are a variation on my simple choc banana muffins a great way of using up any lingering Easter chocolate that you’re trying to rid the house of!

If you’re less of a control freak, just use whatever chocolate you like and make them for an afternoon tea treat with the kids during the Easter holidays – they also contain healthy wholegrains, bananas for energy and you can lower the sugar by using the darkest of chocolates


3 ripe bananas

125ml rape seed or sunflower oil

125g maple syrup

2 eggs

1 tbsp vanilla extract

290g wholegrain plain flour

1 tsp bicarbonate of soda

Pinch of salt

100g Easter eggs or chocolate – bashed into chunks


Preheat the oven to 180 and fill a muffin tray with 12 paper cases

Mash the bananas in a large bowl, then whisk in the oil, maple syrup, eggs, and vanilla.

Add the flour and bicarbonate of soda, mix together with a wooden spoon then fold in the chocolate chunks.

Divide the mix between the cases then bake in the oven for 20-25 minutes until risen and golden on top.

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