Banana and Chocolate goodies. I have made these muffins for a fair few get-togethers and everyone loves them! Great if you crave something sweet after a savoury breakfast or just as a treat with freshly brewed coffee. They are super easy to make if you don't have much time to spare!
They freeze well, so, perfect for making in advance, freeze for up to 3 months, but they wouldn't last that long in our house.
Cake
100g (4oz) softened butter
2 eggs
175g (6oz) caster sugar
225g (8oz) self- raising flour
1 teaspoon baking powder
3 tablespoons milk
2 very ripe bananas, mashed
50g (2oz) chocolate chips
Icing
50g (2oz) dark chocolate
Preheat the oven to 180c/160c fan - gas 4
12 muffin cases
Measure the butter, eggs, caster sugar, flour, baking powder, milk and bananas into a bowl and beat together until combined and smooth.
Mix in the chocolate chips.
Spoon into the cases and bake for about 20 minutes or a little longer if needed, until well risen and golden brown. Remove and set aside to cool.
Drizzle over the melted chocolate (I melt mine in the microwave) in a zigzag pattern using a small piping bag or teaspoon. Pop a little extra chocolate on top of each muffin and add a mini chocolate egg.
Tip: If you have bananas that are past their sell by date, peel and open freeze on a tray, then pack into a freezer bag – just defrost and use when needed in a bake.