If you’ve got some left over bananas this Banana Muffin recipe is a great way to use them up, they are the perfect snack with a cuppa!
For the recipe Banana Muffin
|50 ml||Whole Milk|
|5 ml||Lemon Juice (1 tsp)|
|200 g||Plain Flour|
|5 g||Dr. Oetker Baking Powder (1 tsp)|
|5 g||Dr. Oetker Bicarbonate of Soda (1 tsp)|
|150 g||Light Brown Sugar|
|50 g||Salted Butter (melted)|
|1||Medium Egg (beaten)|
|10 ml||Dr. Oetker Madagascan Vanilla Extract (2 tsp)|
|100 g||Dr. Oetker Extra Dark 70% Chocolate Chunks|
First up, preheat your oven to 200°C/180°C/Gas Mark 6. Line a 12 hole muffin tray with muffin cases.
Mix together the milk and lemon juice and leave to one side to thicken slightly. Next up mash your bananas and set aside.
Pop the flour, Baking Powder, Bicarbonate of Soda and sugar into a large bowl and mix together to combine. Make a well in the centre and add the milk, banana, melted butter, Vanilla Extract and egg and whisk together until just combined. Finally pour in the Chocolate Chunks and stir through the mixture.
Divide the mixture equally between the muffin cases and pop into the oven to bake for 20-25 minutes until golden brown and a skewer popped into the centre comes out clean.
Leave to cool in the tin for 10 minutes and then pop the muffins onto a wire rack to cool completely.
Why not try replacing 50g of Chocolate Chunks with 50g chopped walnuts.
To stop your Chocolate Chunks sinking to the bottom of your muffins toss them in a spoonful of flour before adding to the mixture.
These muffin will keep for 5 days stored in an airtight container. You can also freeze them and allow to defrost for a couple of hours before eating.
|Per Serving||Per 100 g / ml|
|Fat||7.51 g||9.16 g|
|Carbohydrate||33.66 g||41.05 g|
|Protein||3.45 g||4.20 g|
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