Recipe Card

Banana and Chocolate Chip Muffins

from 500 Cookies, Biscuits & Bakes

"Tasty muffins with minimal sugar and packed with lots of flavor."

Prep time: 20 minutes        Total time: 40 minutes      Makes: 12 muffins

Ingredients  

225g/8oz/2cups plain (all-purpose) flour
5ml/1tsp baking powder
5ml/1tsp baking soda (bicarbonate of soda)
pinch of salt
2.5ml/1/2 tsp ground cinnamon
1/5ml/ 1/4 tsp nutmeg
3 large ripe bananas (very ripe)
1 egg
50g/2fl oz/1/4 cup of dark brown sugar (light brown works too)
50ml/2fl oz/1/4 cup of vegetable oil
50g/2oz/1/3 cup of plain (semi-sweet) chocolate chips (coat lightly in flour so they don't sink to the bottom)

Method

• Heat oven to 190C/375F/Gas Mark 5. Put paper cases into a 12 cup muffin tin.
• Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• Using a fork, mash the peeled bananas to a smooth consistency in a large bowl.
• Beat the egg, sugar and oil into the mashed bananas until fully combined.
• Add the dry ingredients and beat in gradually, using an electric whisk, set at low speed. Mix until just blended. With a wooden spoon, stir in the chocolate chips until just combined. Spoon the mixture into the muffin tin, filling two-thirds full.
• Bake for 20-25mins until the tops spring back when touched lightly. Transfer to a wire rack to cool.

Now when have I ever followed a recipe??

My variations:

• The original recipe used 1/3 cup of raisins - use instead of or in addition too. 
• I didn't use three bananas, just two so the mixture was a little stiff. I added some milk - about a 1/4 cup; but add in increments - you don't want a very wet batter.

Verdict: 

Very tasty and not overly sweet. I'll use three banana's next time as it's a very subtle taste of the fruit. The chocolate chips are nice and add a little more sweetness. The muffin is light in texture - but I over combined it so the tops are a little 'tough' - forgot I was making muffins and you never over mix the ingredients.