If you have ever had a cup of tea at my house you have probably had one of these delicious muffins. They are the smell of my childhood and banana and chocolate are a match made in heaven, so you can’t really go wrong. If you’re gluten free like my best pal Ellie just change the flour to gluten free and double check your baking powder is gluten free too.
These are also very cheap to make if you’re a student and good use for bananas if they have gone very manky and ripe.
280g Plain flour
1 Teaspoon of Baking Powder
1 Teaspoon of Bicarbonate of Soda
5 small, fairtrade, very very ripened bananas (make sure you peel them and mash them)
100g Sugar (granulated or caster)
1 Egg (beaten)
90ml of Rapseed oil
60ml of Milk
95g of Fairtrade dark chocolate cut into chunks (the chunkier the yummier!)
1. Preheat the Oven to 200°C and put your muffin cases in your tins
2. In a bowl, sift together your flour, bicarbonate of soda and baking powder
3. In another bowl mash up your bananas with a masher (make sure you have really squished them up!). Then add the oil, egg, sugar and milk and stir.
4. Combine your wet ingredients with the dry, don’t stir too much. It maybe lumpy so don’t worry, but make sure there is no dry flour visibile.
5. Then add your chocolate chunks right at the end and mix together.
6. Fill your muffin cases almost full but give some space to rise. This should make you 10 regular size muffins.
7. Bake for 20 minutes or until the tops are light brown.
You can freeze these on the day and will defrost in 2 hours, so great for taking into uni or work for a tasty snack. Enjoy!