Easy banana and choc chip muffins
- 2 ripe bananas (approximately 300g)
- Zest and juice of 1 lemon
- 2 eggs
- 100g unsalted butter, melted
- 80g Greek yoghurt - vanilla flavoured
- 60g white sugar
- 45g brown sugar
- 200g 00 flour, alternatively use plain all-purpose flour
- 60ml milk
- 8g Italian baking powder (such as Lievito Bertolini)
- 80g dark chocolate chips
- Icing sugar (confectioners' sugar), to dust
- Sea salt
Requires: Muffins pan lined with 12 muffin cases
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 12 large paper cases.
Peel the bananas and place into a small mixing bowl. Use a fork to lightly mash. Pour the lemon juice over the mashed banana mixture and set aside.
Using an electric mixer or hand beater, beat the butter, yoghurt, white sugar and brown sugar until creamy. Add the eggs, one at a time, beating in between each addition, then add a pinch of salt. Use a wooden spoon to stir in the flour, one tablespoon at a time. Then add the milk in a slow stream and sifted baking powder.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Stir in the grated lemon zest and mashed banana mixture, then fold in ¾ of the dark chocolate chips until well combined.
Use a disposable piping bag or spoon to fill muffin mixture into the cases 2/3 of the way full. Top the muffins using the remaining chocolate chips.
Bake for 20-22 minutes or until a skewer inserted in centre comes out clean. Dust the muffins with icing sugar before serving – buon appetito.
