Meatballs and Muffins

This recipe produces moist light muffins that are very tasty. It’s a recipe you will want to make repeatedly because it’s easy to make and always works.

Although I have made these as a gluten-free version by swapping out the flour for good-quality GF flour, they can be hit or miss. This is mostly because GF flour makes a much thinner batter, like pancake batter, to which you will need to add a little more flour until it thickens to more of a cake batter.

What you need

2 medium very ripe bananas – mashed with a fork

125g softened butter

¾ cup castor sugar

2 large free range eggs – lightly beaten

1 teaspoon vanilla extract

¾ cup plain flour

¾ cup self raising flour

1 tsp bicarbonate soda

1 cup good quality dark chocolate chunks or buttons *

Icing sugar for dusting

Optional – For the frosting

• 60g cream cheese (softened)
• 30g butter (softened)
• 1 teaspoon of vanilla essence
• ¾ cup icing sugar (sifted)

What to do

Heat oven to 180 Celsius . Line a muffin tray with paper muffin cases.

Place the butter and sugar in large mixing bowl and beat with an electric mixer until light and creamy.

Add eggs one at a time and beat on medium speed until combined, then add mashed bananas and vanilla and continue mixing until well combined.

Sift flours and bicarbonate soda into the sugar and egg mixture and beat on slow speed until just combined.

Add chocolate pieces and gently mix through on slow speed.

Divide the mixture into the 12 muffin cases. Only fill the cases to two-thirds full to allow for the mixture to rise.

Bake for 15 – 18 minutes (or until skewer comes out clean when pierced)

Remove from the oven and cool on a wire rack.

Dust with icing sugar before serving.

Optional – For the Frosting

To prepare the frosting, place the cream cheese, butter and vanilla essence in a mixing bowl and beat using an electric mixer (or by hand), until it is smooth and creamy.

Slowly add the sifted icing sugar and beat on a medium speed until the mixture is smooth and fully combined.

Once the muffins have cooled completely, spread the frosting over the top and ENJOY!!.

* Using milk chocolate will result in sweeter muffins so consider reducing the sugar to ½ cup.