Chocolate and Banana Muffins
Muffins are super easy and quick to prepare, which means you’ll have time to bake them in the morning before jumping in the shower, and be able to enjoy them before heading out for your holiday shopping.
And, these muffins are better than just any old muffin, as there’s hardly any sugar in them at all (which is a huge change from the normal cup or so of sugar).
Instead, the sweetness comes from the bananas and chocolate. So, you don’t have to feel guilty about eating more than one (or giving them to the kids).
Recipe makes a dozen muffins
90 ml (6 tbsp) Milk
2 med Eggs
150 g (5 oz) Butter, melted
225 g (2 cups) Plain flour
Pinch of Salt
1 tsp Baking powder
2 tbsp Caster sugar
2 small Bananas, mashed
100 g (4 oz) Chocolate, chopped or broken into small pieces
Preheat your oven to 200ºC (400ºF, Gas mark 5). Grease a deep muffin pan, or line with paper cases.
Whisk the milk, eggs and butter in a large mixing bowl. Sift in the dry ingredients, and then mix in the mashed banana. Fold in the chocolate. Spoon the mixture into the muffin cases, and bake for 20 minutes.
Really good bit
Muffins make a fantastic breakfast, especially paired with your favourite smoothie. And as a bonus, this recipe leaves very little washing up.
They’re also great for the freezer. Wrap them individually and you can pop them in the microwave for about 30 seconds to regain that fresh from the oven taste.
From the notebook of Katie Schenk
Once you’ve fallen in love with baking again, try some of these favourites. These are selected from our current and forthcoming cake books:
And do please share your own favourite recipes below… we’d love to hear from you.