Ta-dah! Tuesday - Banana and Chocolate Muffins

This is another great recipe for using up over-ripe bananas*, and can go from thought to plate in less than half an hour. The big chunks of dark chocolate all the way through them make them really special - and even if you think you don't like the dark stuff, the sweetness of the bananas offsets it perfectly. My boys would turn their noses up at 70% cocoa solids chocolate, but they'll devour these. Also, if you use Fairtrade bananas and Chocolate, you'll actually become Gwyneth Paltrow, only with a sense of humor. [Obviously she wouldn't eat them, cos of the wheat, dairy, sugar and fun thing. But she might serve them to Bono]



Ingredients (makes 12)
10oz/275g Self Raising Flour
1tsp bicarb soda, pinch salt
3oz/75g sugar
3 ripe bananas, mashed
1 egg, beaten
2 fl oz/50 ml milk
3 fl oz/75 ml oil (veg/sunflower)
4oz/100g bar dark chocolate, smashed while in the wrapper using a rolling pin.

Method

• Preheat oven to 190c
• Sift the flour, bicarb, salt and sugar into a bowl and make a well in the center.
• Add the bananas, egg, oil, milk and chocolate and stir briefly to combine. The mixture will be quite lumpy, this is fine.
• Spoon into paper cases in a muffin tin, or silicon muffin moulds.
• Cook in the preheated oven for 20 minutes, until they look like this:

• Amazing warm or cold.

Lakota x
I've missed loads of your posts during my moving/home schooling/no internetz hiatus - so link link link below!
*Yes, I purposefully buy bananas so they can go brown and have to be used in cake recipes.