1 cup (2-3) mashed ripe bananas
½ cup brown sugar
¼ teaspoon salt
¼ cup canola oil
1 large egg
½ cup milk
¼-½ cup chocolate chips
1 apple, grated
2 cups self-raising flour
Heat oven to 210°C or 200°C fan-bake.
Mash the ripe bananas on a board, using a fork. In a large bowl, mix together the mashed banana, sugar, salt, oil, egg and milk until well mixed. Stir in the chocolate chips and the coarsely grated unpeeled apple.
Stir the flour in its container, then spoon it into the cup measure without packing it or banging it down. Sprinkle it over the top of the other ingredients then fold it in without over-mixing, stopping when there are no streaks or pockets of flour visible.
Spoon into the muffin pans lined with cases. Bake for 10 -12 minutes or until golden brown. Leave to stand 2-3 minutes in their pans, then remove carefully and cool on a rack. Store in airtight container when cold, freezing muffins which will not be eaten within 2 days.