Chocolate banana muffins

Banana and chocolate is an ever-popular combination, and these muffins can be ready in just 20 minutes to satisfy your sweet cravings. Melt the butter in a microwave or small saucepan then leave to cool chocolate banana muffins a couple of minutes. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl.

Place the melted butter, oil, milk, egg and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Divide the mixture between the holes in the muffin tin. Top with the seeds or nuts, if using. 15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean.

Leave to cool on a wire rack and eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months. After they have defrosted, they will be perfectly soft and squishy for baking with. The BBC is not responsible for the content of external sites.

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