About this recipe:Banana and chocolate muffins are a Kiwi classic. Really easy to make and they never last long! Best made on a cold rainy day. Serve with ice cream if desired (that's how my housemate likes it) but equally as good as a lonesome snack or addition to a lunch box.
Preheat oven to 200 C/ Gas 4. Line muffin tins with baking paper.
Mix flour, sugar, bicarb and baking powder together; set aside.
Beat eggs with milk and oil (or melt butter if using and cool slightly before using). Mash bananas and add to wet ingredients. Add half the chocolate pieces.
Sift and fold 1/2 flour mixture into wet ingredients being careful not to over mix. Add the rest of chocolate pieces and walnuts, then rest of flour mix. Fold in remainder until just mixed. Scoop into muffin tins.
Bake until just golden, 20 to 25 minutes. Use the skewer test to make sure they are cooked. If using smaller muffin cases, reduce cooking time slightly.
Place on wire rack to cool for 5 to 10 minutes. Enjoy!
Do not over mix to ensure a beautifully risen muffin.
what a great recipe! I loved the fact that by the time my oven was hot the mixture was ready too. A great way to use left over bananas.
Will definitely make these again.
Thanks for sharing it - 30 Aug 2011