Banana Choc Chip Muffins

Julia’s Banana Choc Chip Muffinsmuffins

Makes 12

These are the muffins which Julia makes in Two for Joy for a romantic breakfast a deux. They rely heavily on the basic recipe for banana butterscotch muffins in Nigella Express – Julia’s favourite cookery writer, and mine.

I make them for a lazy weekend breakfast, and even with my 4 year old’s ‘help’ I can have a batch on the table in about 35 minutes. They’re very easy, and very delicious.

I like them best warm from the oven, but they keep well in an air-tight tin for a few days. If you’re feeling healthy then they work well with wholemeal flour as well, although tend to dry out a bit quicker. I’ve used spelt flour, for a friend who has an allergy to regular wheat flour, and that also works, although changes the texture quite a lot. If you’ve run out of plain flour then they also work with self raising flour, omitting the baking powder and bicarb.

Ingredients:

2-3 ripe bananas

1 tablespoon natural/Greek yoghurt

125ml sunflower oil

250g plain flour

100g caster sugar

2 eggs

150g chocolate chips – dark, milk or a mixture

1tsp baking powder

½ tsp bicarb

Method

1)    Pre-heat oven to 200/Gas 6

2)    Line a 12 hole muffin tin with paper cases (or 24 hole mini-muffin tin)

3)    Mash the bananas and yoghurt together

4)    Whisk the eggs and sunflower oil together

5)    Place all the dry ingredients, including chocolate chips, in a bowl.

6)    Add the wet ingredients and mix together, as gently as possible.

7)    Bake for 20 mins, until risen and golden.

8) Enjoy – preferably on a sunny patio with the man of your dreams!

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