Chocolate Chip Banana Muffins

These muffins are incredibly soft & perfectly flavoured, almost putting most banana breads to shame. The ground almonds make them so tender, and paired with chocolate that stays soft even after the muffins have cooled, it makes for the perfect flavour combination. I love the addition of some flaky salt to crown each of muffin, but if that’s not a flavour you like with sweet things, especially chocolate, then it’s totally optional.

Makes: 11-12/ Time: 35mins

Ingredients

• 2 Bananas

• 60g Sugar

• 60g Olive oil

• 2 Eggs

• 1 tsp Vanilla

• 80g Ground Almonds

• 110g Plain Flour

• ½ tsp Bicarbonate of soda

• 1 tsp Baking powder

• 1 tbsp Cinnamon

• Pinch of Salt

• 80g Chocolate of choice (roughly chopped)

• Optional- Flaky Salt for Sprinkling

Method

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4/350°F

2. Add the peeled bananas to a mixing bowl and mash until there are few lumps

3. Add the sugar, oil, eggs & vanilla eggs and whisk until slightly paler and a few bubbles form on the surface

4. Add in the ground almonds, flour, baking powder & bicarbonate of soda, cinnamon, salt & chocolate and stir until everything is just combined

5. Divide the batter equally into 11-12 cupcake cases (in a cupcake tray)

6. At this point you can sprinkle some flaky salt on the top of each muffin but this is totally optional

7. Bake for 17-20 mins until golden (when they’re ready they should spring back if you press the middle of one)

8. Leave to cool slightly

   Enjoy!