Dark Chocolate and Tahini Banana muffins

Makes 12

This ticks so many boxes, a stunning flavour combination, dairy-free, vegan and gluten-free (if needed) so lots of dietary requirements are catered for, so hopefully everyone is happy with the result.

Best eaten fresh but still gorgeous eaten over a few days, just refresh them by giving them a short zap in the microwave (10-15 seconds should do it).

Ingredients:

3 large/4 medium very ripe bananas, mashed

70g vegetable oil

120g dark soft brown sugar

100g tahini

270g (gluten-free if required) plain flour (add 1/3 tsp xanthan gum if using gluten-free flour)

30g cocoa powder

2 tsp baking powder (gluten-free if required)

1 tsp bicarbonate of soda (gluten-free if required)

100g dark chocolate (gluten-free & vegan as required) broken into 24 pieces

Step 1: Preheat oven to 190c (fan) and line a 12 hole muffin tin with paper cases.

Step 2: Lightly combine the banana, oil, tahini, sugar, cocoa, flour (plus xanthan gum if gluten-free), baking powder and bicarbonate of soda in a bowl. For a light muffin minimal mixing is required.

Step 3: Fill each muffin case with a heaped tablespoon of the batter. Top each with a piece of chocolate and then cover with the remaining muffin batter. Top each with another piece of chocolate.

Step 4: Bake for 25 minutes and then remove from the oven and allow to cool slightly on a wire rack. Serve warm.

You could also sprinkle a few sesame seeds on the top of each before baking.