If you’re looking for an easy recipe to bake with some little people to keep them entertained during lockdown then this is the recipe for you. We picked up some reduced bananas this week that were a bit past their best so I decided they would be perfect for baking with. After some searching I found this recipe which had good reviews and seemed perfect for making with my baking sidekicks as you literally pop all the ingredients in a bowl, mix it up and 25 minutes later have some delicious, moist muffins. It does however contain eggs and self-raising flour which despite the initial shopping craziness of lockdown having seemingly subsided are still in short supply in our part of Hampshire. I’m now rationing my plain flour so was happy to find these used self-raising flour (what crazy times we live in!)
This recipe will make 12 muffins and you’ll need a 12-hole muffin tin and 12 muffin cases.
100g unsalted butter (softened)
2 eggs (medium)
175g golden caster sugar
225g self-raising flour
1 teaspoon baking powder
3 tablespoons milk
2 bananas (very ripe, mashed)
100g dark chocolate chips
1) Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12 hole muffin tin with paper cases.
2) In a large bowl mash the bananas (fancy dress is optional!)
3) Place the rest of the ingredients in the bowl and beat until smooth (we used an electric hand whisk.)
4) Spoon the mixture evenly into the paper cases and place in the oven for 25 minutes or until a skewer comes out clean and the muffins are golden brown in colour.