Banana and Chocolate Muffins

Due to a natural phenomenon called humidity all flowers and bananas (random I know) in our house are dying/rotting at an extremely fast rate! I’ve had rotten banana’s in my freezer for weeks now- we buy them over the weekend and by Tuesday or Wednesday no one will touch them which means they then sit on the bench for another 2-3 days until someone peels them and throws them into a ziplock in the freezer! Two weeks ago I made banana bread- this week I made banana and chocolate muffins. The recipe is for Taste.com which means it’s super simple and you probably have all the ingredients in your cupboard already!

Banana and Chocolate Muffins

Ingredients

  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup milk
  • 2 eggs
  • 60g butter, melted and slightly cooled
  • 2 ripe bananas, mashed
  • 1 cup choc chips (milk, dark, white- pretty much whatever you would like)

How To

1. Preheat oven to 200C or 180C fan-forced.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
3. Add milk, eggs, mashed bananas and butter in to dry ingredients. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don’t beat the mixture or the muffins will be tough.
4. Line a muffin tray with paper cases. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched
5. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

I assumed that I had muffin paper cases- I assumed wrong.. chances are Ava was playing with them and has misplaced them.. anyways.. I found a tutorial online from The Kitchn for using baking paper to make cases- they actually turned out pretty well.

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