I have just had a test for my Psychology research methods so I thought in my brief respite from study I would quickly throw up this recipe that I made last weekend.
These banana choc chip muffins are my absolute favorite as they are incredibly easy and come out moist and tasty every time! I must admit I am not entirely sure where the original banana muffin recipe came from, my little brother brought the recipe home from Kindergarten one day and they have been made multiple times since then with the occasional addition of choc chips (my favorite!). This is a great recipe to make with Kids as it isn’t to complicated and there are lots of opportunities for them to do some measuring and mixing.
If I find the original link I’ll post it up (credit where credit is due!). Obviously, feel free to make without the choc or to add whatever else you think might work!
4 ripe bananas (this will make them very moist, 3 would work fine as well)
3/4 Cup of Sugar
1/3 Cup of melted butter or margarine
1 3/4 Cups of standard flour
1 teaspoon baking powder
1 tsp baking soda
1/2 tsp salt
Dark chocolate chips (I just pour them in so add as much as you like)
1. Preheat oven to 180 degrees Celsius (approx 350 F)
2. Mash the bananas in a bowl
3. Add to the bananas the butter, sugar and egg and mix together well
4. In separate bowl sift together the flour, baking powder, baking soda and salt
5. Add these dry ingredients to the banana mix along with your desired amount of chocolate and mix gently until combined
6. Put into a 12 hole muffin tin that has been greased (I tend to just fill them 3/4 up but they don’t tend to rise heaps and muffins are allowed to be a bit messy right?)
7. Bake for 20 minutes (can test the muffins with a skewer and if it comes out clean they are done!)
Enjoy these warm or cold, they also freeze well.
The only photo I got during the baking process sorry! Fresh out of the oven *Yum*