Makes 24 muffins (halve all quantities for 12 and keep same cooking time)
Ingredients
400g plain flour
100g wholemeal flour
200g caster sugar
1tsp sodium bicarbonate
2tsp baking powder
250ml rapeseed, sunflower or vegetable oil
4 eggs
6 over ripe bananas
200g dark chocolate chips
100g white chocolate chips
(US conversions below)
(US conversions below)
Method
In a large bowl: Mix together the two flours, sodium bicarb, baking powder and sugar.
Beat the oil and eggs together and add to the dry mix.
Mash the bananas and add the bowl.
Mix.
Fold in the chocolate chips.
Divide the mix between muffin cases in a muffin tin.
Bake at 200C / 180C fan / Gas 6 for about 20 minutes.
Leave to cool.
NB
Dividing between the muffin cases is probably the trickiest step. I've tried using serving spoons, scooping with little pudding moulds or ramekins, but, inevitably, you often get some mix glooping onto the tray instead of falling neatly into the muffin cases. This mix usually fills your average muffin cases to about a centimetre from the top.
You can use all one type of chocolate chip in this recipe or all plain flour. I originally introduced the wholemeal flour because I didn't have quite enough plain, but it gives a nice nutty note to the taste.
US / Imperial units:
Bake at 400F
14oz plain flour
3½oz wholemeal flour
7oz caster sugar
1tsp sodium bicarbonate
2tsp baking powder
9fl oz rapeseed, sunflower or vegetable oil
4 eggs
6 over ripe bananas
7oz dark chocolate chips
3½oz white chocolate chips
The method is shown in this video:
Admittedly, this video shows me taking the short-cut of using self raising flour (cake flour) with works quite well, but they rise a little less.
https://www.youtube.com/watch?v=TizuS0qs7ao
