Ingredients:

• 1 cup self raising flour
• 1 cup caster sugar
• 1 tsp bicarbonate soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 100g dark chocolate (70% or more), grated
• 1 egg, lightly beaten
• 125g butter, melted and kept warm
• 1 tsp vanilla extract
• 2-3 medium very ripe bananas, thoroughly mashed

For the icing:

• 400g ricotta
• 1 tsp vanilla extract
• 2 tbs cocoa powder
• 1/4 cup desiccated coconut

Method:

1. 1. Preheat the oven to 180C. Grease and lightly flour a 12 hole mini muffin tin.
2. 2. Sift the flour, sugar, bicarbonate soda, salt and cinnamon into a large mixing bowl. Add the grated chocolate and stir to combine.
3. 3. Make a well in the centre and add the beaten egg, warm butter, vanilla and bananas. Fold until all ingredients are just combined, taking care not to over mix. The warm butter should melt the grated chocolate and turn the batter a gorgeous brown colour.
4. 4. Spoon mixture evenly into the 12 muffin holes and bake for 25 minutes or until a skewer inserted appears with moist crumbs. Turn out onto a rack to cool completely while you make the icing.
5. 5. Place the icing ingredients into a clean bowl and whisk until smooth and combined. Pipe or spread onto the cooled muffins and serve.