Wednesday, January 25, 2012

Banana and Choc Chip Muffins

A quick and easy recipe for the over ripe bananas laying in your fruit bowl. I adapted this recipe from a banana loaf recipe I found yesterday and was not sure how they would turn out. In the end they were so yummy (especially still warm) and delicious for breakfast too.

3 ripe bananas ~ mashed
2 cups SR flour ~ sifted
1 tsp baking powder
1/2 cup margarine or butter ~ melted
1/2 cup dark brown sugar
2 eggs
cap full of vanilla extract
choc chips to taste, we added some large white chocolate buttons too

Mix together in a big bowl. Use an ice cream scoop to place mixture evenly into each muffin case. The mixture was enough to fill each case nearly to the top.

Bake in the oven at 180 deg C (170 deg C fan forced) for 15 - 20 minutes, or until a skewer comes out clean.

Eat slightly warm and the next morning for breakfast if they last that long!

Bon appétit!


Karen said...

They look yummo! It's better than a cake as you could put some in the freezer and take one out when you want it.

Kimmie said...

They look very delish indeed!

polkadotpeticoat said...

Looks so good as does its perch!!! Your items for sale look wonderful!

Miss Simmonds Says said...

wow! Will definitely give these little treasures a go!

Hello Vintage said...

I will be giving these a go for sure. I actually freeze my over-ripe bananas and use them for cooking. I am getting a few too many in the freezer so will try these. Thanks!

vintage mum said...

Any idea what a cup measures over here ? I know yours and U.S ones are different.
Cate x

Heather Jean said...

sounds wonderful! Im definitely going to try my hand :)

*Maristella* said...

Hi Tamara....che meraviglia e che buoni i muffins!! Peccato non poter allungarmi fin lì...altrimenti, gnam!
Un caro saluto, *Maristella*.