Joe has been busy studying and completing his practice exams at school. As a treat for him (and the rest of us) I decided to have a go at making double chocolate & banana muffins from this Alison Holst & Simon Holst Muffin Book. I’ve only ever attempted to make real muffins once and they were a little on the heavy side but these muffins turned out great. Lovely and moist and best of all the recipe used up a couple of over-ripe bananas.
- 2 cups self-raising flour
- 3 Tbsps cocoa
- ¾ cup sugar
- ½ cup Alison’s Pantry Choco Chips
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup (2-3) mashed ripe bananas
- ½ cup canola oil
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla essence
- Preheat the oven to 210 oC.
- Measure all the dry ingredients, (including chocolate) in a large bowl. Blend them well with your fingertips, then whisk them lightly and thoroughly with a whisk or a fork.
- Mash the peeled, ripe bananas on a board, using a fork. (Bananas give the best flavour when they are really ripe, so don’t remove any clear soft pieces.) Put them in a bowl with all the remaining ingredients and mix well until blended.
- Tip the banana mixture into the bowl of dry ingredients and mix everything together just enough to dampen the flour, stopping before mixture is smooth.
- Spoon into 12 medium or 24 mini muffin pans, well coated with non-stick spray. Sprinkle with extra chocolate chips or melts if desired. Bake for 12-15 minutes until centre springs back when pressed.
- Leave standing for 3-4 mins. before lifting from muffin pans.
- Serve warm (or reheated), as is, or dusted with icing sugar, with tea or coffee at any time of day, or with mashed, sweetened raspberries and whipped cream or ice-cream for dessert. Freeze for use in school lunches.