I had some very ripe bananas that just had to be used and I wanted to make something with chocolate ( I ALWAYS want to make something with chocolate!) but couldn't find a recipe I fancied. So I modified a recipe I had used before - Gordon Ramsey's Toffee and Apple Muffins. Lo and behold! Right after I put in the first batch into the oven I realised I had missed out a vital ingredient - the milk. The batter did look a tad bit dry so I had added a touch more oil but darn it...... how could I have so silly? The muffins came out perfectly :) but if you do find your batter a little, add a touch of milk. Mine certainly didn't need it.
Banana and Chocolate Muffins
350g self-raising flour
1 tsp baking powder
240g golden caster sugar
2 very ripe bananas, mashed
3 large eggs, beaten
130ml vegetable oil
2 tsp vanilla extract
150g dark chocolate chopped into small pieces
- Preheat the oven to 180C/Gas 4 and line two large 6-hole muffin tray* with paper cases. Sift the flour and baking powder into a large bowl and stir in the sugar. Make a well in the dry ingredients.
- Add the mashed bananas, eggs, oil, vanilla extract and chocolate in the middle of the well, and fold the mixture together with a large metal spoon, using as few strokes as possible. Don’t worry if the mixture is lumpy, the trick behind the lightest muffins is not to overwork the batter.
- Fill the paper cases with the mixture bake for 25-30 minutes or until the muffins are well risen and golden.