Last week, I made my favourite Banana Cake and I find myself with having riped bananas again this week. So, I thought I give this recipe a try. Muffins are lovely when you get the texture right but they taste at their best on the day you make them. This recipe makes 12 muffins which is standard. Any left over muffins on the day, I popped them in the freezer. When you need muffins, you simply allow them to thaw out completely. You can also warmed them up in the oven briefly – the chocolate chip will be melted which can be delicious!
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
60g unsalted butter, melted
2 ripe bananas, mashed with juice of 1 lemon
200g packet Chocolate Chips, dark or milk
Preheat the oven to 200ºC. Line a 2 x 6 muffin tins with patty cases.
Add flour and sugar in a mixing bowl.
Add mashed bananas, eggs, vanilla, milk and butter. Stir gently until the ingredients have started to combine. Add chocolate chips and mix it in. It is important not to overmix the mixture, otherwise the muffins will be tough.
Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched.
Leave the muffins to cool slightly before removing them onto a cooling rack to cool completely.