Ingredients Print

Check off ingredients as you go

• Makes 12 muffins
• 220 g (1¾ cups) sifted all-purpose flour (plain flour)
• 100 g (½ cup) light brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp baking soda (5 g)
• 1 pinch salt (2.5 g)
• 2 medium (very) ripe bananas (220 g / about 8 oz)
• 100 ml (⅓ cup + 1 Tbsp) neutral oil (such as sunflower)
• 2 large eggs
• 60 g (¼ cup) plain yogurt (or soy yogurt or fromage blanc)
• 5 ml (1 tsp) vanilla extract (optional)
• 100 g (⅔ cup) chocolate chips (or peanut butter chips or cacao nibs)

If you change the number of serving, consider adjusting cooking times!

1. Preheat the oven to 210°C (410°F). Line a 12-cup muffin pan with paper liners (this matters for clean unmolding, for storage and for looks, too).

2. In a large bowl, combine the dry ingredients: flour, sugar, baking soda, cinnamon, salt. Mix, then add the chocolate chips (all of them, or hold back a few to scatter on top just before baking, but honestly they distribute so well that I’ve stopped bothering).

3. In another bowl, mix the wet ingredients: mashed bananas, vanilla extract, yogurt, eggs and oil.

4. Add the wet ingredients to the dry ingredients. Stir just until everything is combined, but whatever you do, don’t beat the batter. Divide the batter evenly among the 12 liners. Scatter the chips on top (if you held some back).

5. Bake at 210°C (410°F), then after 5 minutes (once that pretty dome has formed), lower the oven to 190°C (375°F) and bake for another 15 to 20 minutes (check for doneness by inserting a toothpick; it should come out clean).

Serve with your favorite hot drink.

Tips

For a more “grown-up” version, you can swap the chocolate chips for cacao nibs, which is excellent too.

The higher temperature at the start is what gives you that pretty dome so typical (and delicious) of muffins.

For a dairy-free version, I use 4 bananas instead of 2.

I’ve also made this recipe with just one egg and 2 extra bananas; it’s very good that way too, and handy when you have more than 2 bananas to use up…

These muffins keep very well in an airtight container or under a cake dome, but they’re usually devoured long before that!