This is my version of an internet recipe I stumbled upon. What I love about this recipe is that you can very easily half it so you can use that one sad overripe banana and it works perfectly. This is also a very easy and low impact recipe as muffins do not need a lot of mixing!
I prefer to go paper case free when it is not for a special occasion. To my husband the paper is really an unnecessary step in eating the treat!
Makes a dozen medium sized muffins and half a dozen mini muffins. The halved recipe makes seven medium sized muffins.
- 60g butter
- 2 cups self-raising flour
- 1/2 cup castor sugar
- 1/2 cup milk
- 2 eggs
- 2 ripe bananas, mashed
- 1 cup Choc Bits (approx.)
- 1 small handful of desiccated coconut (optional)
- Tbsp Maple Syrup (Optional. It adds a bit more sweetness when your banana is not overripe and to increase moisture when adding coconut).
- Preheat oven to 200C or 180C fan-forced. Grease muffin tray using butter and pastry brush or line with paper cases.
- Melt butter in a heatproof bowl in the microwave. Set aside to cool slightly.
- Sift flour into mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
- Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, a few stirs then add mashed banana. Using a mixing spoon, gently combine ingredients.
- Stir in choc bits, coconut and maple syrup. Don't beat the mixture or the muffins will be tough.
- Spoon the mixture evenly into the muffin tray. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for a few minutes.
- Transfer the muffins to a rack to cool.
About the Author: Wife to a Frenchman and doting mother of one. Ashley is undertaking a bachelor of theology at a Catholic university; majoring in Biblical Studies and Christian Thought. She loves cups of tea, being very silly and talking passionately about theology.