Beat eggs until light, then fold in the flour, followed by cocoa powder, honey, olive oil and mashed bananas. Finally, add the baking powder and mix until just combined.
Divide the mixture into the muffin tin filling ⅔ of each mould.
Bake in the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven, allow to cool slightly, then remove the muffins and serve at room temperature.
Do they freeze well?Yes, absolutely! Freeze them individually in ziplock bags and store them in the freezer for up to 1 month.How long will they keep in the fridge?They should keep well in the fridge for up to 4 days, make sure you transfer them into an airtight container. Warm them up in the microwave for 20-30 seconds before serving.Gluten-free and vegan banana muffinsIf you want to make this recipe gluten-free, simply substitute the all-purpose flour with rice flour.To make this recipe vegan, use 3 bananas instead of 2, substitute honey with maple syrup, and skip the eggs. Or give these vegan chocolate muffins a try, and add 1 banana for extra flavour.