Nutty Banana Choc Chip Muffins

A delicious way to make use of overripe bananas!

Makes about 12 - 14 muffins

BANANA CHOCOLATE CHIP MUFFIN BATTER

bananas (ripe/overripe), 2 large (about 300g banana flesh after peeling)

eggs, 2

sugar (brown), 110g (125ml or 1/2 cup)

milk (full fat), 60g (60ml or 1/4 cup)

oil, 80ml (1/3 cup) - a neutral flavour oil works well

self-raising flour, 225g (375ml or 1 + 1/2 cups)

bicarbonate of soda/baking soda, 1.25ml (1/4 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

chocolate chips, 125g (3/4 cup)

TOPPING

pecans, about 50g (1/2 cup)

cinnamon sugar, about 1/4 teaspoon per muffin - optional

1. To start, preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with baking cups (or grease well with baking spray or butter).

2. In a large mixing bowl, mash the bananas (2 large or 300g banana flesh after peeling) with a fork.

3. Add the wet ingredients (2 eggs, 60g/¼ cup milk, 80ml/⅓ cup oil) including the brown sugar (110g/½ cup). Mix until uniform.

4. Add the dry ingredients (225g/1 + ½ cup self-raising flour, 1.25ml/¼ teaspoon bicarbonate of soda/baking soda, 1.25ml/¼ teaspoon fine salt, 125g/¾ cup chocolate chips), then gently mix together until just combined.

5. Divide the mixture among the baking cups (leaving room in the baking cups for the muffins to rise while baking).

6. Roughly chop the pecans (50g/½ cup) before topping each muffin with a few pieces.

7. Sprinkle each unbaked muffin with a little cinnamon sugar (about ¼ teaspoon).

8. Bake for about 15 - 20 minutes (or until a skewer inserted into the middle comes out clean).

Delicious warm out of the oven but will keep for a couple of days stored in an airtight container at room temperature (or freezer for up to three months).