Not only are banana muffins a great way to use up over-ripe bananas, they taste delicious too. In this recipe, I take ordinary banana muffins to the next level by adding fragrant cinnamon and chunks of dark chocolate.
I created these cinnamon, banana and chocolate chip muffins a couple of weeks ago when I was trying to tempt my flu-ridden sixth-grader to eat. He gave them the seal of approval, as did the rest of the family.
- 2 cups self-raising flour
- 1 teaspoon ground cinnamon
- ¾ cup sugar
- 200g dark cooking chocolate, coarsely chopped
- 2 large eggs, lightly beaten
- 180 ml milk
- 60g butter, melted
- 2 large or three smaller bananas (must be very ripe)
- Preheat oven to hot (210 degrees celsius or 190 degrees fan-forced).
- Line a 12-hole, ½ cup muffin tin with paper cases, or grease the holes if you don't have paper cases.
- Sift the flour and cinnamon into a large bowl. Stir in sugar and coarsely chopped chocolate, then make a well in the centre.
- Mash banana in a bowl until smooth, then whisk in lightly-beaten eggs, butter and milk.
- Pour banana mixture into the well in the dry ingredients. Using a wooden spoon, stir until just combined -- do not over-beat.
- Spoon the mixture into the muffin tins and bake for 15 minutes, or until muffins are golden brown and cooked through.
- Put muffins on a wire rack to cool.