When I posted this banana icecream recipe, I shared that I never liked bananas as a kid. However, I always liked banana flavoured baked goods: banana bread, banana cake, banana muffins. Alll gooood.
These banana choc chip muffins were the first recipe I ever learned to bake! I’m still not tired of them! In my opinion, they are a great easy snack that are decadent without being too unhealthy. In the 15 odd years (!) since I first cooked these, I’ve tried heaps of variations of this recipe which make these muffins healthier still, but these are the original, tried and true recipe… with a Fairtrade twist.
My Grandmother made these plates, talented lady, huh?
INGREDIENTS (makes 12)
- 1 Fairtrade banana
- 1 egg, lightly beaten
- 1/4 cup dark Fairtade choc chips or chocolate broken into small chunks
- 1 & 1/2 cups of plain flour (the original recipe calls for 1 cup white and 1/2 cup wholemeal. Buckwheat, rye, spelt, and almond all work, but make the muffins denser and slightly nuttier in texture and flavour. You can also substitute half of the flour for protein powder, if you like)
- 2 tsp baking powder
- 1 cup of milk (original recipe calls for cow’s, but almond and soy also work)
- 1/4 cup sweetener (original recipe calls for raw sugar, I use Fairtrade honey)
- 1/4 cup Fairtrade olive oil
- Muffin cases
- Preheat the oven to 180 degrees Celsius.
- Mash the banana in a bowl.
- Add the egg and milk.
- Sift in the flour/s, baking powder and sweetener.
- Add the choc chips and gently stir until mixed through.
- Add the olive oil and stir through.
- Divide the mixture into 12 greased muffin cases.
- Pop in the oven for 40 minutes or until golden.
Ashlee, in solidarity with Foncho