Sunday, October 9, 2016

Banana and Double Choc Chip Muffins

When you have over ripe bananas there is no need to bin them... use them!!  In fact the "over riper" they are the better... and looking over at my fruit bowl I could see my bananas had hit that category.  Obviously the only thing to do was to make a batch of muffins...
My favourite muffin recipe to date using bananas is Banana Crumble Muffins, which everyone thoroughly enjoyed including work colleagues. This muffin recipe is one of the easiest to follow so I just adapted it to make this latest creation of Banana and Double Choc Chip Muffins.  Why double choc chip?  Because I used a mixture of dark and milk choc chips (actually 2 whole bags of each).
As per usual they were moist and light with the added sweetness of the chocolate randomly appearing with every mouthful....

Banana and Double Choc Chip Muffins
Makes 12

1 1/2 cups self raising flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 medium, ripe bananas
1 egg
1/3 cup canola oil
1 teaspoon vanilla extract
200 grams dark choc chips
200 grams milk choc chips
Preheat your oven to 190 degrees Celsius and line a 12-cup muffin tin with paper liners.
In a large bowl, combine dry ingredients.
In another bowl, mash the bananas. Add egg, oil and vanilla and mix well.
Combine the dry and wet ingredients and stir until it just comes together
Fill prepared muffin tins evenly.
Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

(Click here for a printable version of this recipe)

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