Today I’m bringing you some incredibly moist banana muffins, packed full of fresh raspberries and dark chocolate chips. And please accept my apologies for use of the word moist. It’s going to happen again in about 50 words time, so if that is going to upset you, then you have my permission to leave now.
Still here? Good.
I don’t really like bananas, but I do really like these muffins. The banana flavour isn’t overpowering at all, but using bananas really makes the muffins a lot squishier and, well, more moist. Just shoot me.
This recipe would also work really well in a loaf tin, if you didn’t want to make individual muffins.
Kate has been eating these guys for breakfast quite a lot recently, so that’s a testament to their deliciousness. Plus, there is an argument to be made that they are one of you five a day. What? Raspberries are fruit!
I’ve long been trying to convince my work colleagues that chocolate should be counted as one of their five a day, what with cocoa growing on trees. They don’t seem to be buying into it though.
They aren’t as tall and domed as proper muffins – because they aren’t proper muffins. They are banana bread poorly disguised as muffins. But, it’s so much easier to eat this way. You don’t need to faff around with getting a knife and a plate. Just pick up the muffin and munch.
- 115g (½ cup) unsalted butter, softened
- 230g (1¼ cups) golden caster sugar
- 2 large eggs
- 3 large bananas, the riper the better
- 1 teaspoon vanilla extract
- 250g self raising flour (or 2 cups all-purpose flour and 3 teaspoons of baking powder)
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon ground cinammon
- 1 teaspoon salt
- 175g (1 cup) dark or semi-sweet chocolate chips
- 150g (1 cup) fresh raspberries, halved
- Preheat the oven to 170°C/340°F (or 150°C fan) and prepare muffin tins with 14 muffin cases.
- Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- In a separate bowl, mash the bananas with a fork or potato masher. Add the mashed bananas and the vanilla extract to the butter, sugar and eggs, and then mix well.
- Add the flour, bicarbonate of soda, cinnamon, and salt, and then beat just enough so that the mixture is combined. You do not want to over-mix.
- Fold in the chocolate chips and the halved raspberries, so that they are evenly distributed. Do not mix too vigorously, as you want the raspberries to remain as whole as possible.
- Spoon the batter into the muffin cases, filling to approximately three quarters full. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in to the centre of the muffins comes out clean.
- Leave to cool on a wire rack, and then enjoy.
- The muffins should stay fresh for almost a week when stored in an airtight container. There is no need to store them in the fridge. The muffins can be frozen for up to 3 months.