Banana and Chocolate Chip* Muffins
Dry mix
1 quantity of muffin mix (400g)
2 ripe bananas, mashed
1 cup chocolate chips, or chocolate squares to taste, save some to put on the top of the batter before cooking
Wet mix
2 eggs/ flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/4 cup milk/ plant-based milk, add a little more milk if the batter is too stiff
*If you prefer plain banana muffins, simply leave out the chocolate. You could add sultanas instead as another alternative
Instructions
Preheat oven to 180oC fan bake
Mix wet mix ingredients together then add to dry mix ingredients in bowl
Divide batter between 12 muffin cups (I use muffin papers in muffin tin to prevent sticking), poke saved chocolate into the top of the batter, then bake for 18-20 minutes until cooked through
Cool before serving
FLAXSEED EGGS
For vegan muffins use flaxseed eggs instead of regular eggs. To make two flaxseed eggs mix 2 tablespoons of ground flaxseed with 6 tablespoons water. Leave for around 10 minutes to thicken to a gel before using in the recipe. Note: Flaxseed is often called linseed
