Banana and Chocolate Muffins

Banana and Chocolate Muffins | Vagabond Baking-9

I’m still using up those cheap bananas, this time I made these tasty muffins. Just a quick bake that’s super easy and sure to please. They are lovely and soft with big hunks of milk chocolate, in this case Cadbury’s Dairy Milk {-childhood in a purple wrapper}. I had a few chocolate covered honeycomb sprinkles left over from the treat filled birthday cake so I I bejewelled a few of the buns before baking, for decorative effect.

Banana and Chocolate Muffins | Vagabond Baking-6

 

Still the weather hasn’t abated, it is so cold. Luckily, we had a respite from sleeping in the van on Saturday as we had been asked to house sit. Just a one-nighter looking after two adorable kitties and a super-friendly dog. It was perfect timing, I had been craving some cat fuss {if I wasn’t such a vagabond, I’d totally be a crazy cat lady!}. I baked these muffins on Sunday morning, so the house would smell nice when the family arrived back.

Banana and Chocolate Muffins | Vagabond Baking-5Banana and Chocolate Muffins

oven 180 C / gas 4 / 350 F

12 hole muffin pan lined with paper cases

  • 150 ml {5 fl ounces} milk
  • 1 tbsp lemon juice
  • 75 ml {2 + 1/2 fl ounces} sunflower oil
  • 2 free-range eggs
  • 1/2 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 125 g {1/2 a cup} caster sugar
  • 300 g {2 + 2/5 cups} self-raising flour {or plain flour mixed with 1 tsp baking powder}
  • 1 tsp bicarbonate of soda
  • 120 g {4 ounces} milk chocolate, chunkily chopped
  • chocolate chips or similar to decorate {optional}

Measure the milk into a jug and stir in the lemon juice, set aside for ten minutes to give the milk time to sour. Alternatively you could use buttermilk or yoghurt thinned with milk.

In a mixing bowl, beat together the soured milk, oil, eggs, vanilla extract, mashed bananas and the caster sugar until well combined.

Stir the baking soda into the flour then sift into the wet ingredients. Gently stir the flour in, do not over mix, it should stay lumpy. Finally, stir in the shopped chocolate.

Divide the batter into the paper cases, you can fill them quite full. Sprinkle over some chocolate chips or honeycomb sprinkles if you like.

Bake for 25 to 30 minutes until risen and golden, cool on a wire rack. Easy peasy, lemon squeezy!

I couldn’t finish this post without sharing some pictures of those animals, they were such fun to look after.

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12 Responses

  1. ExplatLondon says:

    Glad to know I’m not the only one who likes to bake for the home owners! And you’re killing my diet, fyi with your bananas and chocolate. Killing. It.

  2. davegct says:

    “…so the house would smell nice when the family arrived back.” You are a world-class housesitter!

  3. I love your photos of the cats! So adorable!
    I love using the leftover super riped bananas in my baking too.. These banana chocolate muffins look really good! what a treat!

  4. Jorie says:

    Chocolate banana muffins AND pet photos?! My kind of post 🙂

  5. Ooh ooh! I sold a kajillion of something similar to these this past weekend at a festival. I think people love them for their homey flavour…they’re childhood in a wrapper, too! (:

    • oh wow, bake sale in a festival, that sounds awesome. Everyone seems to love these, it most be the simple, childhood homeyness of the combination of bananas and chocolate. I used a mix of wrappers and fell in love the them for presentation xxx

  6. socialshan says:

    Sounds really tasty! I actually have some bananas I need to use up after creating some energy bites yesterday. I will definitely be trying this recipe.

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