I usually buy a whole bunch of bananas to help ripen my avocados, and end up not even eating half of them by the time they are almost overripe. Then I use them to bake banana bread, but this time I adapted my loaf recipe for muffins, and added some additions to make these yummy muffins. Since then I’ve also tried them with white chocolate and some almonds… delicious!
3-4 ripe bananas, squashed with a fork
1 cup sugar (white or brown, depending on your taste)
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
⅓ cup margarine, melted
pinch of salt
optional: 2-3 pieces of Lindt dark chocolate broken into pieces/ some chopped almonds/ white chocolate pieces
Preheat the oven to 180 degrees.
Mix all the dry ingredients together.
Lightly beat the egg and mix with melted margarine and bananas.
Add the egg mixture to the flour mix and fold in to form a sticky dough.
Finally add chocolate and/or nuts.
Scoop into prepared muffin pans. Bake for 20 minutes until done.
Makes 10-12 muffins.