Small Batch Banana and Chocolate Chip Muffins:

https://video.wixstatic.com/video/1dbce6_e8113e20ccf04196bbf0f8c9a60039c6/480p/mp4/file.mp4

Preparation: 20 minutes

Cooking: 15 minutes

Total Time: 35 minutes

Serves: 6 muffins

Texture: Moist, light and fluffy

Ingredients:

1/2 cup white sugar

1/4 cup butter (cut into cubes)

1 egg

1 medium overripe-brown banana (mashed)

1/2 tsp vanilla extract

3/4 cup plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/3 cup dark chocolate chips

Method:

1. Preheat the oven to 180c. Line a muffin tray.

2. In a large bowl, beat together 1/2 cup sugar, 1/4 cup butter, until smooth, creamy and pale.

3. Beat in the egg. Then the banana and 1/2 tsp vanilla extract.

4. Now gently, 1/4 cup at a time, whisk in the 3/4 cup flour, 1/2 tsp bicarb of soda and 1/4 tsp salt.

5. Using a rubber spatula, fold in 1/3 cup chocolate chips.

6. Spoon evenly into the muffin cases and bake for 20-22 minutes. Until a knife inserted in the middle comes out clean.

These last up to 5 days in an airtight container at room temperature.

If you give this recipe a go, let me know how it went in the comments below!