Chocolate and Banana Muffins muffins

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 I love muffins, preferring them to cupcakes, as am not keen on all the cupcake topping. The usual over ripe were bananas left in the bowl, so looked for something a bit different to make with them.

The recipe is adapted from one on the easypeasylemonsqueezy blog, but that one uses butter and I prefer using oil. 

Preheat oven 180C   Grease a 12 hole muffin tin or use muffin cases. 

Muffin cases vary in size. Mine from Lakeland are bigger than the ones from the supermarket. I made 8 big muffins, but you could make 12 with the smaller cases.

You need: 6 tbspn vegetable oil or 90g melted cooked butter,  3 ripe bananas, 1/2 tspn vanilla extract, 2 eggs, 125g soft brown sugar, 250g sr flour, 1 level tspn baking powder,  1/2 tspn bicarbonate of soda and a packet of chocolate chips

In a large bowl put the oil, bananas, vanilla and eggs and whisk together. Add the rest of the ingredients except the chocolate chips and mix together. Don’t overmix! Add the chocolate, keeping a few back to put on the top, and mix gently.

Spoon between the cases and add a few chips to the top. Bake for 15 mins till golden.


These freeze well for up to 3 months or will keep for 3 days in a cake tin that’s airtight. I use an ice cream scoop to fill the cases 3/4 full. The muffins were lovely and moist and with a nice taste of banana and chocolate. 




Comments

Phil in the Kitchen said…
A nice use of those all-too-familiar, sad-looking bananas. The last time I made muffins the cases were a bit too small, so I'll remember to buy some when I'm next in Lakeland.
31/8/24 2:56 pm
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