Choconut Muffins© (makes 12, gluten free)


  • 1.7oz-50g cocoa powder
  • 3.5oz-100g dark chocolate ginger (chunks)
  • 3 medium eggs (free-range)
  • 8.8oz-250g crunchy peanut butter
  • 1 teaspoon gluten-free baking powder
  • 3 ripe bananas (mashed)
  • 6 tablespoons honey
  • ½ teaspoon bicarbonate of soda
  • 6 tablespoons chocolate hazelnut spread
Milk Chocolate Topping
  • 5.2oz-150g milk chocolate (broken up)
  • 1.6fl oz-50ml double cream
  • 3 medium eggs (free-range)
  • 3.5oz100g unsalted butter
  • 5.2oz-150g icing sugar (sifted)
  • 2.8oz-80g peanut brittle (blitzed/crushed)
  • Edible gold glitter spray


  1. Start by making the topping as it will need at least 3-4 hours to set. In a small saucepan add all of the ‘topping ingredients’ apart from the icing sugar. Set over a low heat and continually stir until everything is melted and fully combined. Remove from heat and stir in the sifted icing sugar
  2. Pour mix into a large mixing bowl. Cover and pop in the fridge for at least 3-4 hours. Stir at intervals
  3. Pre-heat oven to 392˚f/200˚c regular oven or 360˚f /180˚c fan assisted oven. Place paper muffin cases in a 12-hole muffin tin and set to one side
  4. Continue by making the muffin mix by mixing the eggs, peanut butter, chocolate hazelnut spread, honey and banana together in a large mixing bowl until thoroughly combined
  5. Add the cocoa powder, bicarbonate of soda and baking powder and combine again
  6. Finally add the chocolate chunks and stir through using a spoon until they are evenly distributed. Spoon the mixture equally into the cases
  7. Pop into the oven for 25 minutes Check with a skewer in the centre of a cake, if it comes out clean- they are ready. Remove the muffins from oven. Allow to cool completely before moving onto the next step
  8. Once the muffins have cooled, remove the milk chocolate topping from the fridge and spread evenly covering the full top of each muffin whilst they are still in the tin. Don’t worry if it spills over the edges- this is to be expected. Once tops are fully coated, sprinkle the tops with the peanut brittle and glitter. Pop the tray with the muffins into the fridge for 1 hour
  9. Remove the muffins from the fridge and remove the case from each muffin revealing a bare side and neat top- this topping should hold now
  10. Serve and enjoy :) (store in an airtight container)

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