Friday, 27 April 2012

Banana Choc-Chip Muffins

Ever bought too many bananas and found that they've gone a little bit too brown? Banana Choc-Chip Muffins are a quick and easy treat that I've been making since I was a child. They're super tasty and freeze really well. I mixed them up quickly this morning and will be a great treat in the husband's lunchbox next week.

This receipt is adapted from a recipe by Diana Linfoot. I like to use dark chocolate as it complements the sweetness of the muffin. You could also use chocolate chips if you prefer.

  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 cups mashed bananas (I usually use about three)
  • 1/2 cup (about 75g) chopped chocolate
  • 1 3/4 cups self-raising flour
  • 1/2 tsp nutmeg
  • 1/4 tsp baking soda

  1. Cream the butter and sugar.
  2. Add the egg and mashed banana, mix well. 
  3. Add the rest of the ingredients and mix until a nice light batter forms.
  4. Place batter evenly into 12 muffin cases and bake for about 20 minutes in a preheated 200 degrees oven. 
The muffins can be served as is or with a little butter for a naughty treat! Thanks to the price of bananas being reasonable again, this is also a really cheap way to give the kids a treat for school lunch.

THINGS I LEARNT: Check and turn the muffins half way. My oven clearly has hotspots and some of the muffins were a little more done than others.

TIPS: Once cooled, freeze individual muffins in small freezer bags. They can then go straight from freezer to lunchbox and will be thawed in time for lunch.

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