Double Chocolate & Banana Muffins

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.

Ingredients

  • 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
  1. Preheat the oven to 210 oC.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Leave standing for 3-4 mins. before lifting from muffin pans.
  7. 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.

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About Threadbare and Thrifty

Wife, mum, crochet addict, yarn dye enthusiast and novice gardener.
This entry was posted in Baking, Family Life, Recipes and tagged , , , , . Bookmark the permalink.

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