Want to use up those old bananas but are sick of banana bread? This muffin recipe offers delicious respite if you want a new way of using excess bananas. Add in a handful of choc chips or walnuts to add more texture too. Makes 12 muffins.

Ingredients:
3 medium overripe bananas

½ cup vegetable oil

2 large eggs

½ cup light brown sugar

1 ½ cups plain flour

3 tablespoons cocoa powder (sifted)

1 teaspoon bicarbonate of soda

Method:
Set your oven to 180 degrees celsius. Line a 12 cup muffin tin with muffin cases or cupcake liners. Peel and mash the bananas with a fork, then add the oil. Mix this in then add the eggs, then sugar. Mix to combine. In another bowl, mix together the flour, cocoa and bicarb, then sift this into the banana mixture, beating gently to combine. Add in any additions such as choc chips or nuts at this point. Spoon it into the muffin cases. Bake for 15-20 minutes until the tops are rounded and spring back when touched. Allow to cool slightly in the tin, then move to a wire rack. Muffins can be frozen for up to two months.