Quick Bake: Banana and Chocolate Chip Muffins

I always have the same problem when buying bananas, they're either gone in about two days or left patiently waiting to be scoffed before they turn into mush. Luckily the mushier the better for these bad boys. Banana based cake recipes are always better when using over-ripe bananas because the fruit is at its sweetest. They also make the cake that little bit more moist. So the next time you're bananas look like they need rescuing you know what to do!

How to make Banana and Chocolate Chip Muffins

225g Self-rasing flour (to make these gluten free you can use a plant based alternative like coconut or almond flour)
150g Demarera or Caster sugar
100g Butter
70g Dark chocolate chips
2 Really ripe bananas (mashed)
2 Eggs
2tsp Baking Powder
Combine the flour, sugar and butter in a mixing bowl then gradually add the eggs, followed by the mashed bananas. When combined, fold in the baking powder and chocolate chips.

Evenly spoon the mixture across 12 cupcake cases and bake in a 200 degree oven for 15 mins, or until a knife comes out clean when the muffins are pricked.

Leave to cool (if you can) before eating! These should last a couple of days if kept in an air tight container.

Make sure you let me know how you get on!

E x