Does the world really need another muffin recipe? Probably not.
However, this site is basically my very own little recipe log. A collection of recipes I cook for myself, my family, my friends, and not as often, strangers too. Recipes to share with everybody. To prove that homemade food can be quick, easy, and most importantly, highly nourishing.
This recipe for Banana Choc Chip Muffins is a practical one. One that you can whip up for your kids after school (and place half the batch in the freezer for lunches), or in the morning if you are expecting someone over for a pot of tea.
It is a no frills treat, but delicious nonetheless. And one which is generally loved by everybody.
They are by no means healthy. They are however, made with real butter, instead of cheap and toxic hydrogenated oils. Plus they are free from any nasty preservatives or additives. They are by far a much better choice than anything you will purchase at the local store. You can be in control, and be aware, of everything you are putting inside your body.
My little boy is a fan of these muffins, so I tend to bake them fairly often.
And this has earned them a spot on this little blog, fashionable or not.
Banana Choc Chip Muffins
– 1 cup plain flour
– 1/2 cup wholemeal flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp bicarb soda
– 1/2 cup caster sugar
– 1/2 cup chopped dark chocolate
– 3 large bananas, the riper the better, mashed
– 1 tsp vanilla extract
– 1 large egg
– 1/3 cup melted butter, cooled
Preheat your oven to 180 degrees C.
Start by mixing your dry ingredients in a large bowl, except for the chopped chocolate.
In a separate bowl, mash your bananas using a potato masher, then add the remaining wet ingredients. Mix thoroughly.
Add your wet ingredients to your dry ingredients.
Fold the wet into the dry until only just combined, a few streaks of dry flour is OK. It is important that you do not over mix! The gluten in the flour will become tighter and tighter, resulting in tough little rock-like muffins. Ones that will put you off muffins for good.
Next, add the chocolate and fold in gently until evenly distributed.
Spoon evenly into a 12 hole muffin tin lined with paper cases, until the batter is finished.
Bake for 20 mins and check them with a skewer. If it comes out clean, they’re ready. Otherwise give them another 5 minutes then check again. Repeat if necessary, until that skewer comes out clean.
Cool on a wire rack.
Makes 12 muffins. Share with friends.