These banana and chocolate chip muffins are the perfect treat to bake at the weekend as they only take five minutes to prepare before going in the oven – here’s how to make them
Banana bread has been the go-to for using up overripe bananas, but Mary Berry’s banana and chocolate chip muffins might just become your new favourite. These delights take merely five minutes to prepare and roughly 25 minutes in the oven, making them a perfect weekend baking project straight from her cookbook, Fast Cakes.
The former Great British Bake Off judge said: “Banana and chocolate is a great combination and these American-style muffins go down really well with children. They are also very easy to make.” Forget the dread of complex cake recipes because Mary’s muffin magic requires only the bare essentials found in most pantries.
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If you’re looking to whip up a batch of scrumptious treats or want to capitalise on spare ingredients without the fuss, these muffins could be out of the oven in an astonishing half an hour, reports the Express.
How to make banana and chocolate chip muffins
Ingredients (makes 12)
- Two ripe bananas mashed with a fork (around 200g worth)
- 250g of self-raising flour
- 175g of light muscovado sugar
- One pot of natural yoghurt (around 150g worth)
- 100g of cold butter straight from the fridge
- 100g of dark chocolate chips
- Two large eggs
- Two tablespoons of milk
- One teaspoon of baking powder
List the kitchen equipment needed
- 12 muffin cases
- Muffin tin
- Large mixing bowl
Instructions
Fold all the elements together, barring the choc chips, until they integrate into a seamless blend, then gently introduce the chocolate chips. Distribute the batter evenly among muffin cases and pop them into the oven.
Let them bake for 25 to 30 minutes – what you’re looking for is that perfect rise and a tempting golden hue.
Once done, remove the muffin tin from the oven and allow it to cool. Once completely cooled, your delicious banana and chocolate chip muffins are ready to be served.
