I’ve been on fire with this whole baking thing. I feel like it’s now such a huge part of my week that it’d be weird to just stop baking next month. Even though it started out being something I wanted to do (and needed to do for the February bakes series), I think I might actually continue to bake at least once a week.
I keep forgetting that baking is something I enjoy; I’d be reminded of it when I feel like making something so I would and then I’d wonder why I don’t do it often and then suddenly it’s months before I get my bake on again.
This week, I’ve been testing a few recipes – some came out good and some, well, needed a bit more work. I also found my grandmother’s box of recipes. It’s a cute wooden box where she keeps all her recipes and they’re all handwritten! Ingredients, methods and all! There’s a recipe that I’ll share with you in the next February Bakes because it’s a family fave and the first time I trialed it, it came out perfect but I didn’t take photos. The second attempt resulted in a burnt slice (lol) so I’ll try again next week.
So for this weeks recipe, I wanted to share something that I tried and it came out rather delicious. It’s not too sweet either which I absolutely love because it makes it less of an indulgence. It’s one you can also freeze and thaw out when you’re having a sweet craving or for when unexpected guests turn up. Not gonna lie, I’m having my second one for the day with a cup of coffee as I’m typing this out. So naughty.
I’m going to list the ingredients as it was on the recipe card but I had to tweak a couple of the ingredients because I didn’t have them. What I used as alternatives, I’ve placed beside the ingredient list. So yeah, let’s get into it!
¼ cup of plain, vegetable or canola oil (I used coconut oil because I ran out of canola)
2 riped bananas (I used 3 because I figured I might as well use up all my bananas)
1 cup of milk
¾ cup of brown sugar (any sugar will do but I prefer brown)
2 ½ cup plain flour
4 tsp baking powder (I only had baking soda so I used 1 tspn)
1 cup chocolate chips
Preheat oven to 180 degrees Celcius.
Lightly grease your muffin/loaf/cake tin with cooking spray, oil or butter.
In a large bowl, mash your bananas. Add the egg, oil, milk and sugar and mix lightly. You know you’re doing it right when it looks like mushy, yellow goop.
Add the flour, baking powder/soda and chocolate chips. Mix them all together until just combined.
Add the mixture into your tin of choice. If you’re like me and you use an ice cream scoop, it works out to about 1 and a half scoops per muffin.
Chuck them into the over for 15-20 minutes or until a skewer inserted into the muffin comes out clean.
Remove from tin and let cool. Next step, ENJOY.
These muffins are moist and so enjoyable. If you’re not a huge fan of bananas, fair enough, I can understand why you’d think this is gross. But did you know, if you use the same recipe without banana, you could actually make chocolate chip muffins? Amazing.
If you give this recipe a go, let me know how it turns out. Better yet, share it with me @michellerosewrites or comment below. I’d love to hear to how it goes!