Makes about 16

• 375 g self-raising flour
• 1 tsp baking powder
• 200g dark brown sugar
• 34 tbsp cocoa powder
• 2 large bananas, mashed
• 200 ml vegetable oil
• 125 ml milk
• 125g soft cheese
• 50g icing sugar
• 50g white chocolate, melted
• 2-3 tbsp peanut butter

1. Preheat the oven to 180C. Line muffin tins with paper cases.
2. Sift the flour, baking powder and cocoa powder into a bowl and mix in the sugar.
3. Make a well in the middle and pour in the egg, banana, oil and milk. Mix until just combined.
4. Spoon the mix into the muffin cases, up to about a cm from the top.
5. Bake for 20 mins and transfer to a wire rack to cool.
6. In a bowl, mix together the soft cheese, icing sugar, chocolate and peanut butter until well mixed. Spread over the muffins and decorate.

This is such a foolproof recipe and they are really moist, thanks to the bananas.

They are a great way to get some fruit in your children in they are faddy eaters like my daughter.

The will keep in an air tight tin for up to 5 days.