BANANA MUFFINS WITH MILK CHOCOLATE & TOASTED PECANS
These muffins are my take on a recipe my mum used to make when we had overripe bananas lying around the kitchen. Banana and milk chocolate go together so well, and the added crunch of toasted pecans brings these to perfection. Definitely an upgrade from the banana bread you may be used to.

INGREDIENTS

Makes 12 large muffins

FOR THE MUFFINS

3 overripe bananas

180g vegetable oil

265g soft light brown sugar

2 eggs

1tsp vanilla extract

300g plain flour

1 1/2tsp baking powder

1/2tsp bicarbonate of soda

1/2tsp salt

1tsp ground cinnamon

1/4tsp ground nutmeg

75g pecans

200g milk chocolate chips

FOR THE TOPPING

2tbsp demerara sugar

1tsp ground cinnamon

METHOD

1

Firstly, toast the pecans. Lay them out onto a small baking tray, and roast for 6 minutes at 170°C. Once ready, allow to cool, then roughly chop and set aside.

2

Turn the oven temperature up to 210°C. Line a muffin tray with 12 muffin cases and set aside. I like to use tulip muffin cases for these, which you can buy online in large quantities, though you can also use simple paper cases. If you do use paper cases, grease the top of the muffin tin so as the muffins rise, there is no risk of them sticking to the tray.

3

In a large bowl, mash the bananas (they needn't be completely smooth). Add the oil, sugar, eggs and vanilla extract, and mix until combined. These are your wet ingredients.

4

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt, ground cinnamon and ground nutmeg. Fold this mixture into the wet ingredients until almost combined, then add the chopped pecans and milk chocolate. Fold everything together until just combined, and no pockets of dry flour remain.

5

Divide the mixture between the muffin cases. I like to use a mechanical ice cream scoop to do this (two scoops per muffin), though you can of course use two spoons, or pour directly from the bowl.

5

For the topping, combine the demerara sugar and cinnamon in a small bowl. Sprinkle on top of each muffin before baking to add a sweet, cinnamony crunch.

6

Bake in the oven for 5 minutes, then, without opening the oven door, turn the temperature down to 170°C, and bake for a final 15 minutes. The initial blast of heat gives the muffins a nice rise, then reducing the temperature enables them to cook through nicely without burning on the top.

7

Once out of the oven, allow to cool for about half an hour, then serve warm, or allow to cool and store in an airtight container to enjoy later. Store for up to 4 days at room temperature. Enjoy!

icheffedit Tip #1

Instead of milk chocolate chips, feel free to use white chocolate, dark chocolate, or even fudge chunks.

icheffedit Tip #2