Jan
Easy Banana Choc Chip Muffins
Ingredients
Sixty grams organic butter
Two cups organic self raising flour
Half a cup of milk (of your choice)
Two ripe mashed organic bananas
One cup dark organic chocolate nibs/bits
Method
Preheat the oven for 200 degrees.
Line muffin trays.
Melt butter and set aside to cool slightly.
Sift flour and make a well in the centre.
Whisk milk, butter and eggs together.
Mash bananas in a separate bowl.
Add the wet mixture to the dry ingredients, then add mashed bananas.
Add choc chip bits and gently mix altogether with a wooden spoon.
The less you mix them, the fluffier the muffins will be when they come out of the oven, so mix just enough to combine.
Spoon into muffin cases and cook for twenty minutes or until golden on top.
Leave to cool for three minutes and then transfer to a wire rack.
This recipe makes twelve large muffins but I usually spread it out across cupcake size muffins and get about sixteen or more.
The original recipe had sugar but it really doesn’t need it with the sweetness of the bananas and chocolate. The muffins can be frozen for later use otherwise you should eat within a week. Pop one into your child’s lunchbox for a great healthy treat that won’t come home. This is a good recipe to store for when school goes back.
