This is my version of an internet recipe I stumbled upon. What I love about this recipe is that you can very easily half it so you can use that one sad overripe banana and it works perfectly. This is also a very easy and low impact recipe as muffins do not need a lot of mixing!

I prefer to go paper case free when it is not for a special occasion. To my husband the paper is really an unnecessary step in eating the treat!

Makes a dozen medium sized muffins and half a dozen mini muffins. The halved recipe makes seven medium sized muffins.

Simple Banana Choc Muffins

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Ingredients

60 g butter
2 cups self-raising flour
1/2 cup castor sugar
1/2 cup milk
2 eggs
2 ripe bananas mashed
1 cup Choc Bits approx.
1 small handful of desiccated coconut optional
Tbsp Maple Syrup Optional. It adds a bit more sweetness when your banana is not overripe and to increase moisture when adding coconut.

Instructions

Preheat oven to 200C or 180C fan-forced. Grease muffin tray using butter and pastry brush or line with paper cases.
Melt butter in a heatproof bowl in the microwave. Set aside to cool slightly.
Sift flour into mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, a few stirs then add mashed banana. Using a mixing spoon, gently combine ingredients.
Stir in choc bits, coconut and maple syrup. Don't beat the mixture or the muffins will be tough.
Spoon the mixture evenly into the muffin tray. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for a few minutes.
Transfer the muffins to a rack to cool.