These Banana and Choc Chip muffins are delicious and a wonderful way to use up bananas that have gone a little past their best.
I have used Tulip Muffin cases – you can make these easily using Baking Paper – cut squares with each side measuring 15cm. Dampen the paper with water. Cut short slits from each corner in toward the centre. Push into a cupcake tray – use a suitable size glass/beaker to help hold the paper in the tray. Leave for a few minutes then remove the glass. The paper should – hopefully – stay in place!
Or you can use standard sized cupcake cases. They will use less mix in each, so will take less time to bake.
You will need:
250g Bananas – about three bananas
2 Eggs
120g Sugar (Caster Sugar is best, but anything you have will work fine)
120ml Vegetable or Sunflower Oil (or 120g Margarine – melted)
240g Self Raising Flour
40g Cocoa Powder
100g Chocolate Chips
What to do.
In a large bowl, mash your bananas until most of the mix is smooth. It doesn’t matter if a few lumps remain – they will give the muffins a bit of interest when baked.
Stir in the Sugar and Oil. In this recipe you need to mix ingredients only until just combined. Try not to overmix!
Add the Eggs and stir until just combined.
Stir in the Flour and Cocoa Powder – again mix until just combined!
Gently stir through the Chocolate Chips.
Divide mixture between muffin cases. I usually weigh my mix into my cases so all muffins will be the same size. If you want to use this technique you will weigh about 80g into each large muffin case. If you’re using standard size cases, I recommend no more than 40g into each!
Bake at 160C Fan (or 180C) for about 5 minutes, then reduce the oven temperature to 140C Fan (160C) for a further 15/20 minutes. A skewer/knife inserted into a muffin will come out clean when they are baked.
Remove from oven and allow to cool completely.
Enjoy!
By Debbie Dickinson The Little Lavinia Bakery