White & Dark Chocolate chip Banana Muffins

‎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)

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