Cinnamon Glazed Chocolate and Banana Muffins


For the muffins:

  • 50g of butter- this needs to be very soft.
  • 250g self-raising flour
  • 250g of caster sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of bicarbonate of soda
  • 2 very ripe bananas
  • 2 eggs
  • 50g of cooking chocolate

For the glaze:

  • 100g of icing sugar
  • 25ml of water
  • half a teaspoon of cinnamon


  1. Preheat the oven to 180 degrees celcius.
  2. Put cake cases into the muffin tin.
  3. Mash the banana in a large bowl.
  4. Add the sugar, eggs and vanilla and beat them together.
  5. Next fold in the flour and bicarbonate of soda gently.
  6. Chop the chocolate into small pieces. (Smaller pieces are less heavy and so will not sink to the bottom of the muffins).
  7. Add the chocolate to the mix.
  8. Spoon the mixture into the cupcake cases so that they are half full. Do not fill to the top as the muffins will rise a lot.
  9. Bake for half an hour. When a skewer comes out clean the muffins are ready.
  10. Leave to cool on a cooling rack.
  11. Meanwhile make the glaze by adding the water to the icing sugar and cinnamon.
  12. Place a tray under the cooling rack and drizzle the glaze over the muffins.

The muffins will last for up to five days if you store them in an airtight container.

IMG_0164 2
Enjoy with a cup of tea!

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