These are a firm favourite in our house. They are best eaten on the day they are baked… which is no problem at all! They take no time at all to make and they are a great way to use up old, manky bananas which would normally get thrown away. The more old and black the bananas are the better!
Instead of using chocolate chips I use supermarket own brand chocolate buttons and just chop them. A 70g bag costs around 40p. I only use the one packet.
Banana and Chocolate Chip Muffins.
Ingredients:
3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ tsp bicarbonate of soda
1 tsp baking powder
150g dark/milk chocolate (I find 1 x 100g bag of chocolate chips or 1 x 70g bag of chopped choc buttons is plenty)
Topping – Demerara sugar
Method:
- Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.
- Mash the bananas and set aside. Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
- Fold in the chocolate, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.
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