These sweet and sticky banana muffins are the perfect balance of naughty and nice – their chocolate chip addition makes them feel decadent, whilst the inclusion of banana gives them a wholesome, healthy vibe. The simple, basic batter is extremely versatile and makes a great base for a variety of different chocolate, fruits and nuts – try adding your favourites and see what works. They’re great as an afternoon treat with a hot drink or as a delicious breakfast on the go. You can make a batch of twelve in less than an hour, so what are you waiting for?
- 2 ripe bananas
- 1 large egg
- 2 tbsp golden syrup
- 175g plain flour
- 1 tsp baking powder
- 75g caster sugar
- 75g unsalted butter, softened
- 100g chocolate chips
Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
The muffins are lovely warm or cold, so serve whenever you like!
Dusting your chocolate chips with flour before adding them to the batter will prevent them from sinking to the bottom of the muffin.