As much as I am a Bake-o-phobe, I'm pretty sure I have mastered a foolproof recipe for muffins that is basically versatile enough to accommodate any variety of ingredients from blueberries (CLICK HERE for my blueberry muffin recipe), dried fruit and even savoury muffins. So when I was stuck with an enormous bag of untouched and overripe bananas, I devoted a whole Sunday to baking stacks and stacks of these tasty little treats for my colleagues at work.
In my humble opinion a muffin should be light and airy; I often find muffins to either be dense, heavy, 'concuss-someone-if-you-threw-it-at-their-head' affairs... or even worse, they are so packed full of sugar, preservatives or fats that they resemble an eternally-moist, gluey mass that sticks to the roof of your mouth and once digested, eventually reforms again as a giant claggy lump of dough in the pit of your stomach! This is not a good muffin people... this is un-natural! Freshly baked muffins have a certain shelf life and I would not expect them to be very palatable after 48 hours (if stored correctly), which is how freshly baked goods should be!
Without further a do, here is my super simple recipe for gorgeously, good muffins to gorge yourself silly on and even better they barely contain any butter and only 100g of sugar for all 12 muffins! If that's not good nutrition, then I don't know what is!
Banana, Dark Chocolate and Walnut Muffins (Makes 12 muffins)
325g plain flour
3 heaped teaspoons of baking soda
50g melted butter
2 tspns of good quality vanilla essence
100g of golden caster sugar
1 large free-range egg
150g dark choc chips
100g of walnuts, roughly broken in half
3 very ripe large bananas (or 6 small ones) mashed thoroughly
250ml of semi-skimmed milk
Couple of pinches of Maldon sea salt, crushed
**Muffin tray, muffin cases**
Preheat your oven to 190 degrees (180 if fan assisted) and place a muffin case in each of the 6 holes in your baking tray.
Mix all your dry ingredients well together, then in a seperate bowl beat the egg, milk and vanilla essence together and add the melted butter to it. (TIP: If the milk is cold, the butter will instantly solidify, in which case microwave the liquid for about 15 seconds to resolve) Then add the liquids into the dry ingredients and follow by adding your mashed bananas, chocolate chips and walnut pieces but DO NOT over mix the batter or try to get it perfectly smooth as this will make heavy muffins and not the lovely light ones we are trying to achieve.
Divide the mixture into your 12 muffin cases and bakes for 18-20 minutes (leave a centimetre gap from the top of the muffin case) and using a toothpick, poke them through the centre to check if they are cooked (which they will be!)... if the toothpick comes out clean of batter, then they are cooked. If you are freedy like me, you will wolf a hot, oozy chocolatey muffin down seconds after it comes out of the oven... But if you are sensible, you will allow the muffins to cool for about 10 minutes before serving warm. Make a proper pudding of them by serving with lashings of hot (or cold, if you're anything like me) vanilla bean custard or vanilla ice cream.