Last Monday, I made muffins. They’re quick and easy to make, and they’re good! It was also a chance to bring a few treats to my colleagues ^^ I wanted to try the chocolate and banana combination, which is very common, even though I was a little sceptical at first. Banana as a fruit on its own, no problem, but in a dessert paired with chocolate? Anyway… I had to try it and I didn’t regret it. I found them very good, very light and incredibly soft!
I copied the recipe from Bernard‘s blog (as far as the ingredients and quantities are concerned, at least). The method, however, was different. I did it my usual way: mix the dry ingredients on one side and the wet ingredients on the other.
Ingredients & preparation
1 component · Full recipe
Batter
Ingredients
- 1 egg
- 280 g (9.9 oz) plain flour
- 1/2 sachet baking powder
- 140 g (4.9 oz) sugar
- 50 g (1.8 oz) light brown sugar (I used muscovado sugar)
- 160 g (5.6 oz) milk
- 100 g (3.5 oz) grape seed oil
- 2 teaspoons liquid vanilla extract
- 100 g (3.5 oz) chocolate chips
- 2 very ripe bananas
Preparation
1
Preheat the oven to 200°C / 400°F.
2
Roughly mash the bananas and set aside.
3
In a large bowl, mix together the flour, baking powder, chocolate chips and both sugars.
4
In a separate bowl, mix the egg with the milk, grape seed oil and liquid vanilla extract.
5
Pour the wet mixture over the dry mixture and stir with a spoon, being careful not to overwork the batter.
6
Add the bananas and quickly mix again.
7
Pour the batter into 12 muffin tins lined with paper cases. Tip: use an ice cream scoop to portion out the batter — it’s much more practical! Bake for approximately 20 minutes.
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