Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

It’s a cold blustery day here with impending snow on the way so what does Rosie do best on a day like today? Well, I plod off into my warm and cosy kitchen and turn on the oven to bake some gorgeous muffins!

I had one very ripe banana left lurking in the fruit bowl crying out for attention, so I thought a muffin would be fitting to eat warm with a steaming hot drink and the family will demolish the rest when they arrive back home later, *giggle*.

The textures to my muffins are very light with delights of banana and chocolate chip chunks. When eaten warm, the chocolate is still in its semi liquid form and that instant pleasure erupts into your mouth hitting that vital zone of chocolate heaven – yum!

Showing the texture of the muffins with its semi liquid form of chocolate

Banana Chocolate Chip Muffins

Makes 12 medium sized muffins

Ingredients
275g (10 oz) Self-raising flour
½ tsp baking powder
½ tsp salt
125g (4½ oz) caster sugar
175g (6 oz) unsalted butter, cut into small cubes
1 large egg
100mls (3½ fl oz) whole milk
1 tsp vanilla extract
1 large ripe banana, mashed with a fork
100g (4 oz) Green & Blacks Milk Chocolate, chopped into fine chunks

You will need a 12-hole muffin tin lined with paper muffin cases, medium size.

Method

Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

In a sieve over a mixing bowl sieve the flour, salt and baking powder together. Add the sugar and butter and rub through with your fingertips until it resembles breadcrumbs. Make a well in the middle for adding the liquids. In a large jug add the milk, egg and vanilla extract and give this a little whisk with a fork to blend them together. Pour into the well of the flour mixture and gently stir through trying not to over mix with a wooden spoon. Add the banana and chocolate chips and again gently stir through the mixture. Divide the mixture equally between the muffin cases making sure you leave a slight gap at the top for the mixture to expand when baking.

Place into the preheated oven for 20 –25 minutes or until golden brown and firm to touch in the middle. You can also test to see if baked enough by inserting a skewer into the middle and it should not have any sponge mixture clinging to it.

Place onto a wire rack in the tin to cool for 5 minutes before turning out fully onto the rack. Can be eaten warm or cold.

Note: Chocolate chips can be used in this recipe instead of chopping up chocolate, and dark chocolate could be used instead of milk chocolate.

Very ripe bananas give the best flavour in this recipe. Enjoy :)