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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Friday, 8 February 2013

Double Chocolate and Banana Muffins

I had a couple of bananas languishing in the fruit bowl.  They were over-ripe, spotty and nobody wanted to eat them.  I decided to bake some muffins for an after school treat as my 3 girl were having friends over to play.  The muffins were quick to bake, were eaten within 15 minutes of the kids arriving  home after school and the only complain was that they could only have 2 each!  I said they could have one each but was ambushed LOL

2 or 3 over-ripe bananas, mashed
1 large free range egg
1/2 cup oil
1/2 cup milk
3/4 cup sugar
1/2 cup chocolate chips
1/4 cup cocoa powder
2 cups self raising flour

Preheat your oven to 200C/180C Fan.  Line a 12 hole muffin tin with paper cases.

Mix the mashed bananas and all the other liquid ingredients in a large bowl until totally combined.

Sift the flour and cocoa powder over the dry ingredients and mix gently but thoroughly until the dry ingredients have been completely incorporated.  Resist the urge to beat or overmix the mixture or the muffins will be tough.  

Spoon the mixture into the paper cases then bake for 12-15 minutes.  The centre of the muffins should spring back when lightly pressed and a skewer inserted into the centre should come out without crumbs stuck to it.

Leave to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.



I am submitting these delicious muffins to the One Ingredient blogging Challenge co-hosted by Nazima and Laura.  The #oneingredient this month is Banana.

Feb one ingredient

1 comment:

  1. Ooh Michelle these muffins look absolutely perfect! I am sure you could sell these alongside the brownies with no trouble! thanks for linking up to one ingredient

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