Banana Muffins

210g cake flour
1/2 teaspoon ground cinnamon
3/4 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1/4 teaspoon salt
85g unsalted butter, softened at room temperature
100g white granulated sugar
1 large egg, at room temperature
345g mashed bananas (about 4 medium bananas)
60g plain yogurt
200g milk chocolate chips, substitute with dark chocolate if preferred
2 tbsp brown sugar, for topping (optional)

Preheat oven to 220°C. Prepare a 12-count muffin pan with baking spray or line it with cupcake liners and set aside.

Whisk the cake flour, cinnamon powder, bicarb, baking powder, and salt in a medium bowl. Set aside.
In a seperate bowl beat the butter and sugar together using a wooden spoon until creamed, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until combined. Add the mashed bananas and yogurt, and beat until combined; the mixture will look curdled this is perfectly normal.
Fold in the dry ingredients and chocolate chips until combined. Do not overmix.
Add 3 tablespoons of batter to each muffin cup. Sprinkle with brown sugar.

Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling. Enjoy!

Muffins must be stored in an airtight container at room temperature for a few days.

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