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 tsp vanilla extract
¾ cup plain flour
¾ self raising flour
1 tsp bicarbonate soda
1 cup good quality dark or milk chocolate pieces
What to do
Heat oven to 180c. Line a muffin tray with paper muffin cases.
Place the butter and sugar in large bowl and beat with an electric mixer until light and creamy.
Add eggs one at a time and beat well, then add mashed bananas and vanilla and mix until combined.
Add sifted flours with bicarbonate soda and beat slowly until well combined.
Add chocolate pieces and gently mix through.
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.