Chocolate & Banana Muffins

Double Olympian, Gold Medalist and Meridian Foods Ambassador Alex Danson MBE, was kind enough to share with us, one of her go-to recovery recipes, perfect after a game of hockey...


  • 250g self raising flour
  • 1 tsp baking powder
  • 40g oats
  • 100g unrefined muscovado sugar
  • 2 medium ripe bananas, mashed
  • 150g Meridian Cocoa hazelnut butter
  • 2 eggs, beaten
  • 25g melted butter
  • 125ml milk
  • 2tbsp sunflower seeds


  1. Pre heat the oven to 200C and line a 12 hole muffin tray with muffin cases.
  2. Combine the flour,baking powder, oats and sugar in a bowl, breaking up any lumps of sugar. In another bowl mix together the mashed bananas, nut butter, eggs butter and milk.
  3. Pour the wet ingredients into the dry and quickly combine together. Do not over mix, it’s fine to have a few lumps.  Divide the mixture between the cases and top each muffin with a few sunflower seeds.
  4. Bake for 18-20 minutes until the muffins are cooked through and spring back when you gently press the top.
  5. Cool on a wire wrack and serve just warm or keep in an airtight container and eat within 3-4 days.