Choco Banana Muffins

Lately, the Swallow's family have taken to eating muffins for breakfast. Experimenting with various ingredients, the Swallow has finally found one that brought an exclamation of "Amazing!" from her young one. These muffins has the aroma of bananas and the taste of chocolate. Eating them fresh and warm was yummy but even a day after, the muffins remain moist and delicious. This recipe is a keeper.

CHOCO BANANA MUFFINS (makes 12 muffins)

Choco Banana Muffins

Ingredients

• 230g plain flour
• 100g white sugar
• 60g brown sugar, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 200g chocolate couverture dark droplets
• 200g ripe bananas, mashed (about 2 large bananas)
• 125g butter, melted and cooled
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract

Method

1. Preheat oven to 180 degrees Celsius. Position rack in the bottom of a table-top oven. Line 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour, white sugar, brown sugar, baking powder, baking soda, salt and chocolate droplets together.
3. In another bowl, mix the mashed bananas, melted butter, beaten egg and vanilla extract together.
4. Using a spatula, fold the wet ingredients into the dry ingredients until the ingredients are well combined to form a thick batter. Do not over-fold as this will toughen the muffins.
5. Using an ice-cream scoop, evenly fill the muffin cups with the batter.
6. Place the muffins in the oven and bake for about 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
7. Transfer to a wire rack and let cool for about 10 minutes before removing from the pan.

Notes

• These muffins are best eaten fresh. If not, store them in a covered container and consume them quickly.
• Oven temperature may vary for different models.