Triple ginger banana muffins
These hearty muffins get their chewy texture from rolled oats, which soften in baking, giving the crumb a satisfyingly dense texture. They keep very well for three to four days in an airtight tin.
Ingredients
- 180g dark muscovado sugar
- 30g molasses or dark treacle
- 240g ripe mashed banana (about 2)
- 60ml sunflower oil
- 3 eggs (60g each)
- 90g crystallised or glace ginger, chopped
- 2cm piece peeled fresh ginger, finely grated
- 3 tsp ground ginger
- 20g cocoa
- 40g rolled oats
- 150g walnuts pieces
- 150g dark chocolate, cut into chunks
- 180g wholemeal flour
- 3 level tsp baking powder
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