Tonight I think I've cracked the ultimate banana muffin, filled with nommy chocolate chips and walnuts, modified from this recipe. I used dark brown sugar and buttermilk to add a little extra flavour and zing.
Dry Ingredients
2 cups self raising flour
1/2 cup dark brown sugar
3/4 cup choc-chips
1/4 cup walnuts
Wet Ingredients
100 grams butter, melted
1 cup buttermilk
1 egg, lightly beaten
1 tsp vanilla essence
2 over-ripe bananas
Preheat oven to 220 degrees Celsius. Grease 12 hole muffin tray or 1 x 6 hole Texas muffin pan.
Mix dry ingredients in a bowl. Whisk them together to ensure an even blend.
In a separate bowl, mash bananas with a fork and mix together with all other wet ingredients. Then add to the dry ingredients until just combined. Pour into muffin pan.
Bake 12-15 minutes.
These muffins fulfill the magic combination of being moist, containing fruit, nuts and rich flavours without being too dense or overwhelming.
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