Banana Choc Chip Muffins

Makes 16

Now I’m calling these banana-y beauties muffins but they’re kind of a cross between a cupcake and a muffin. They’re dense like a muffin yet fluffy like a cupcake, so perhaps I should call them a cuffin! Whatever you call them, these babies are delicious. They freeze well, go great in lunch boxes and make a delicious tea time treat.

The choc chips are of course an added bonus because I’ve said it before and I’ll say it again, chocolate makes everything better! I like to sprinkle some value added extra chips on the top if I remember, but they look and taste just as awesome when I don’t!

I think everyone will go bananas for these!

Ingredients

250g self-raising flour

1 teaspoon bicarbonate of soda

pinch of salt

115g butter, softened and chopped

115g  brown sugar

400g ripe bananas (about 4 large bananas)

2  eggs

1 teaspoon vanilla essence

100g dark chocolate chips, plus extra for sprinkling

How to – Traditional

1. Preheat oven to 170C/150 fan-forced. Line 16 holes of 2 muffin tins. Half fill the empty holes with cold water.
2. Mash the bananas and set aside.
3. In a large bowl, combine flours, salt and bicarb and set aside.
4. In a separate bowl cream butter and sugar and then stir in eggs, vanilla essence and mashed banana and mix well.
5. Add the banana mixture to the dry ingredients, add the choc chips and gently stir until just combined.
6.  Divide mixture equally between the 16 muffin cases.
7. Sprinkle with some extra choc chips on top and bake for about 15-18 minutes or until a skewer inserted comes out clean. Remove the muffins from the trays immediately and place on a cooling rack to cool.

How to – Thermomix

1. Preheat oven to 170C/150 fan-forced. Line 16 holes of 2 muffin tins. Half fill the empty holes with cold water.
2. Place flours, salt and bicarb  into TM bowl and combine for 5 seconds  on speed 5. Set aside.
3. Place butter and sugar to TM bowl and mix on speed 4 for 20 seconds, then scrape down sides.
4. Add eggs, vanilla essence, banana and flour mix and mix for 10 seconds  on reverse speed 6.
5. Add choc chips and mix for 10 seconds  on reverse speed 3 until combined.
6. Divide mixture equally between the 16 muffin cases.
7. Sprinkle with some extra choc chips on top and bake for about 15-18 minutes or until a skewer inserted comes out clean. Remove the muffins from the trays immediately and place on a cooling rack to cool.

Other info

Prep time: 1  minute   Cooking time: 15-17 minutes

TIP! The muffins freezes really well – they’re great for lunch boxes!