I am not a confident baker, partly due to a disastrous experience with a swiss roll in a home economics class, but my banana choc chip muffin recipe is foolproof.
If you end up with a batter mix which is too thick, you get a cake, if it’s too thin it might take a little longer to cook or end up more like a sponge. Either way they’re easy and you end up with something at the end of your efforts. It’s also a great way to use up ripe bananas.
Most muffin recipes will suggest you mix the wet and dry ingredient separately, then add the wet to the dry. As you know, I hate washing up and the fewer steps I have to battle in baking the better, so this one bowl version of my own creation is quite handy. This will make approximately 6-8 large muffins.
- 230g plain flour
- 100g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 100g plain chocolate chip
- 1 egg
- 4 tablespoons vegetable/ groundnut oil
- 4 tablespoons milk
- 3 large ripe bananas (or 4 small)
- Preheat the oven to 200 fan, while you prep the muffin mix.
- Mash the bananas in a large mixing bowl, add the egg, milk and oil and mix with a fork.
- Add the dried ingredients. The batter should be loosely combined and still feel a bit sticky. You’ll get a better muffin this way.
- Line your muffin tin with paper cases, or smear a thin layer of oil if you’re not using them to avoid sticking.
- Cook for 20 – 25 minutes depending on your oven. They should be slightly “bouncy” when you touch them. If you’ve used muffin cases you can remove them from the tin straight away and leave to cool on a rack or chopping board until you’re ready to eat them. I like to leave them for at least 15 minutes.
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