This is a never fail recipe that produces moist light muffins that are very tasty. It’s a recipe that you will want to make again and again because it’s easy to make and always works.
You can easily turn this into gluten free recipe by substituting the flours for the same amount of gluten free version. To ensure you get the same lightness, you must sift the flours.
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 or milk chocolate pieces
Optional – For the frosting
- 60g cream cheese (softened)
- 30g butter (softened)
- 1 teaspoon of vanilla essence
- 3/4 cup icing sugar (sifted)
- 50g dark chocolate chunks (roughly chopped)
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.
Bake for 15 – 18 minutes (or until skewer comes out clean when pierced)
Remove from the oven and cool on a wire rack.
Absolutely delicious eaten warm.
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, spread the frosting over the top and ENJOY!!.