About this recipe:Never was there a better muffin ingredients marriage than bananas and chocolate. I got this recipe from a girl I met at a mothers' group. She bought the muffins along to a morning tea we had. My taste buds were struck down that day and I begged her for her recipe. These also freeze well and I often include them in my kids lunch box as they defrost in 20 minutes.
250g self raising flour
100g caster sugar
170g chocolate chips
100g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
2-3 over-ripe bananas
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Method Prep:10min › Cook:12min › Extra time:22min › Ready in:44min
Preheat oven to 220 C / Gas 7. Grease a 12 hole muffin tin, or line with paper cases.
Mix dry ingredients in a bowl.
In a separate bowl, mix wet ingredients then add to the dry ingredients. Don't overmix.
Bake 12-15 minutes.
Dust with icing sugar just before serving (optional).
I have to be honest, I didn't think these were going to turn out ok. I have an existing recipe I regularly use for Banana and choc chip muffins, but it uses plain flour which I was out of, so I thought I would try a new recipe for a change. The reason I was skeptical is because of the amount of milk - the mixture looked very wet and I was left with quite a lot despite filling the 12 muffin cases.
Now they are cooked they have risen nicely, and look great. My only criticism is they are a tiny bit doughy, but they're lovely and moist and taste amazing. - 21 Oct 2014
Wow these are nice, okay so they did not look too good as they spead out in the paper cases (My fault i guess) but wow they are tasty. They are even better the next day as they seemed to firm up a little. - 07 Jan 2014