Thursday, August 30, 2012


When I was growing up, my mum had a dear friend whose kids were around the same age as me and my siblings. There were three kids in that family to our five, so going to their place meant G.F.A: Guaranteed Fun Always. Usually our mothers would end up deep in conversation, meaning us kids could unselfconsciously run wild for hours and hours on end. One of the best memories I have, however, is the glorious banana chocolate chip muffins mum's friend used to make for us. I'm not sure whether it was intended as an energy boost for active kids or a way to silence us for a few minutes as we chomped away greedily, but what I do know is that those muffins were nothing short of astonishing.

I lost the original recipe (yes, I loved them so much I asked mum's pal to share her secret) but thanks to the powers of Google, I have managed to find one. I'm deeming them the "Seven Ingredients to Heaven Muffins" because they're just so tantalising and easy to make. Hungry yet? Let's get to work...

To make 12 muffins, you will need:
2 ripe bananas 
2 eggs
60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
1 cup dark chocolate chips

First, preheat your oven to 200°C. Line a medium muffin tray with 12 paper cases (or simply grease and flour the tray like I did and don't use paper cases at all).

Mash your bananas - don't turn them into a paste - chunks are good!

Next, melt the butter in a saucepan or in the microwave and allow to cool slightly.

While your butter is cooling, sift the flour into a mixing bowl

Stir in the sugar then make a well in the middle for your wet ingredients.

In a separate bowl or jug, whisk your eggs, milk and butter.

Add to your dry ingredients, along with the mashed banana. 

Using a wooden spoon, gently mix the ingredients until just combined. Over-stirring will make your muffins tough like Tony Soprano! Then, the moment we've all been waiting for... it's time to add the chocolate chips. 

Once you've stirred in the chocolate chips, spoon the mixture evenly into the muffin tray. As you can see, I've only got a 6-muffin tray so I'll have to repeat this process twice to use up all of the mixture, providing I don't eat it first...

Pop your tray in the oven and bake for approximately 20 minutes or until just firm on top when lightly touched. It'll be the longest 20 minutes of your life, so to save you sitting in front of the oven in greedy anticipation (like I did), I recommend you use the time to paint your nails or something similarly consuming.

Once you've taken them out of the oven (mind that manicure!) leave them in the tray for a few minutes before transferring on a rack to cool... Heck, who am I kidding? The best time to get into these muffins is while they're still warm! How could anyone resist that choc-banana goodness?

Have you got a favourite treat from childhood? Any recipes this domestic cat could try? I'd love for you to share them with me!

1 comment:

  1. I made these yesterday with a few modifications and they were aaaaamazing! Here's my "healthy" take on the them...
    1 c banana whey protein powder + 1 tsp baking powder(for 1c flour)
    1/2 c stevia (for sugar)
    1/2 c plain fat free yogurt (for butter)
    raisins and cranberries (for choclate chips)
    Thanks for the recipe :)
    xx tash


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