Prep 5 mins
Cook 30 mins
A yummy muffin that's so simple to make when you have some over-ripe bananas, and are packed full of choc-chips. These are just great straight from the oven, but also keep well in an airtight container for about 3 days (or in an airtight container in the fridge for up to 1 week). Heat them in a microwave for 10 seconds and they'll taste like they've been freshly baked.
- 125 g unsalted butter
- 2 -3 bananas, over-ripe
- 1 large egg, at room-temperature
- 1 teaspoon pure vanilla extract
- 1⁄4 cup milk
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
- 2⁄3 cup caster sugar
- 1 cup milk chocolate chips
- Preheat oven to 175 degrees celsius. Line a muffin pan with cupcake liners.
- Melt the butter in a microwave in 10 second bursts. Break the bananas into a few pieces, place in a medium bowl and mash with a fork. The more ripe the bananas are, the easier they will be to mash.
- In a large bowl, add the flour, baking powder, salt, caster sugar and chocolate chips. Combine well.
- To the mashed bananas, mix in the egg, vanilla extract and milk until well combined. Fold the melted (and now cooled) butter through the bananas.
- Make a well in the dry ingredients and add the banana mixture. Stir with a wooden spoon until just combined, scraping the bottom of the bowl so there's no lumps of unmixed flour.
- Spoon the batter into the cupcake liners until 3/4 full. Bake for 25 minutes, then turn muffin tray around in oven so the tops brown evenly. Bake further 5 minutes or until a skewer inserted in the centre comes out clean.
- Let cool in pan for 5 minutes; serve warm with a glass of cold milk.