Home Economics: Chocolate Chip Banana Muffins

Hi there! This will be quite literally Home Economics. Today I will be making Banana Chocolate Chip Muffins. I am using a recipe from the Chelsea's Sugar website.

Ingredients: 

• 1 1/2 cups Standard Grade Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp salt
• 2-3 large ripe bananas (mashed)
• 3/4 cups White Sugar
• 1 egg
• 1/3 cup Butter (80g), melted
• 150 g dark (or milk) chocolate buttons (you can use chips if you like)

Method:

1. Preheat the oven to 175°C bake. Line a 12 hole muffin tin with paper cases.  
2. Sift together the flour, baking powder, baking soda and salt then set aside.
3. In a large bowl combine the bananas, white sugar, egg, and melted butter. 
4. Fold in the flour mixture and chocolate buttons until only just combined.
5. Spoon evenly into muffin tin and bake 20-25 minutes until muffins spring back when gently pressed.

Tips/Notes:

• When sifting the flour baking powder, baking soda and salt first put half of your measured flour into the sieve. Then put the baking powder, baking soda and salt on top of the first half of flour, then put the second half on top of the baking powder, baking soda and salt.
• When adding sugar to the banana mixture also sift it like the flour, in case there are clumps in the sugar.
• Before adding the melted butter, I put mine in the fridge and covered it with plastic wrap so it would cool quicker, remember to check on it so that it doesn't start to solidify. If the butter is too hot, it'll cook the egg in the banana mixture.
• When combining the banana mixture with the flour mixture add the flour and chocolate buttons in bit by bit, it'll make the mixtures combine faster than adding it in one go. 

My muffins turned out really well and I am very happy with them. They were a hit with my family too! The muffins tasted like bananas and the chocolate buttons provided a pleasant sweet flavour which went really well with the banana. 

The muffins looked like classic homemade muffins as well as having a light and fluffy texture. When pressed, they would spring back to their original shape. They also were easy to bite through.

Here are some photos of my process of making the muffins:

Thanks for reading!