A day before the school starts I bought few types of fruits…. just to make sure that my kids’ lunch box has a variety of healthy food… tak nak le dapat “friendly comments” from the teacher awal2 lagi pasal kids tak bawak healthy food ha ha ha. Well, after few days, only half of the bananas gone… the rest terbiar kat dalam fruit bowl tu… Thanks to Rima, I managed to save all those soft bananas from the “tong sampah” he he he. The outcome…. fabulous…this muffins are delicious, soft and moist. Definitely worth keeping and super easy to make. Here is the recipe:
- 275g plain flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, about 450g
- 125g brown caster sugar
- 1 large egg, lightly beaten
- 50ml semi-skimmed milk (I used fresh milk)
- 75g unsalted butter, melted and cooled
- 50g chocolate chips
- Pre-heat oven to 180degC. Line muffin pans with paper muffin cases.
- Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Mix in the chocolate chips. Set aside.
- Peel the bananas and mash with a fork in a bowl. Add in brown sugar, egg, milk and melted butter. Mix until well combined.
- Pour the liquid mixture into the dry ingredients. With a wooden spoon or a spatula, gently fold all the ingredients to form a wet batter. Stir gently, using only a few strokes and mix until the flour are incorporate into the batter. DO NOT Over mix. The batter should appear lumpy.
- Spoon batter into paper muffin cases. Bake for 20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
- Let cool on a wire rack.