Everyone needs a go to recipe for those bananas that are starting to turn a little brown in the fruit bowl. These muffins are simple to make and deliciously light and fluffy. By using really ripe bananas you also cut back on the amount of sugar you need to use. Be warned these are likely to disappear straight out of the oven, so be sure to freeze a few for the lunch boxes before the kids come looking for them.
Banana Choc-Chip Muffins - Makes 12 Medium (1/2 cup capacity)
80g butter melted
2 medium very ripe bananas
1/2 cup buttermilk
1/2 cup white sugar
1 cup self raising four
1 cup wholemeal plain flour
2 tsp baking powder
1 cup choc-chips
Rolled Oats and raw sugar for topping
Heat oven to 180 degrees C. Mash banana with a fork and combine with other wet ingredients (melted butter, eggs, buttermilk). In a separate bowl sift flours and baking powder (return any husks from the wholemeal flour in the bowl). Stir in sugar. Add wet ingredients to dry ingredients and mix well. Stir through choc chips.
Line a two 6 x 1/2 cup capacity muffin trays. Spoon mixture into muffin casings ensuring not to overfill them (about 3/4 full is fine). Scatter over rolled oats and a tiny bit of raw sugar. Cook for around 20 mins or until a skewer comes out clean and the top is golden.