These are my kids’ favourite muffins! Moist and lovely, I’ve been making them for years. We eat them for afternoon tea, dessert, or the kids have one in their lunch boxes. I try to freeze some of the batch the next day to use for future lunch boxes (like all muffins, they start drying out by day 3), but it’s rare that there are enough left to bother!
This recipe is from Nigella Lawson’s ‘Nigella Express’ book; the only change I’ve made is to use chocolate chips instead of the butterscotch ones. Click here for the original.
Ingredients
3 very ripe bananas
125ml/½ cup vegetable oil
2 large eggs
250g/1⅔ cups plain flour
100g/½ cup caster sugar
½ tsp bicarbonate of soda
1 tsp baking powder
150g/1 cup chocolate chips (I quite often reduce this to a ½ cup though)
Method
- Preheat oven to 200°C and line a muffin tin with paper cases
- Mash the bananas and set aside
- Beat the eggs into the oil and add to the bananas
- Put the flour, sugar, chocolate chips, bicarbonate of soda and baking powder into a bowl and gently fold in the wet ingredients.
- Divide the mixture between the muffin cases. Bake for 20 minutes then cool on a rack.
Tips
Try adding white chocolate chips or butterscotch chips (like Nigella), or even nuts if you like.
Store in an airtight container for up to 3 days. If there are some left that have started to go stale, trying warming them up slightly in the microwave; they’ll be much nicer.
These muffins freeze beautifully. I fit 4 in a resealable sandwich bag. One will defrost in a lunchbox during the morning (or you could get it out of the freezer the night before); or I put one on a plate and warm it in the microwave on half power for about 30 sec to eat for morning or afternoon tea at home.
Enjoy!
One of my favourites also 😁