BANANA MUFFINS WITH MILK CHOCOLATE & TOASTED PECANS
These muffins are my take on a recipe my mum used to make when we had overripe bananas lying around the kitchen. Banana and milk chocolate go together so well, and the added crunch of toasted pecans brings these to perfection, though feel free to leave them out if you don't like them!

INGREDIENTS

Makes 10 large muffins

FOR THE MUFFINS

3 overripe bananas

180g vegetable oil

265g soft light brown sugar

2 eggs

1tsp vanilla extract

300g plain flour

1 1/2tsp baking powder

1/2tsp bicarbonate of soda

1/2tsp salt

1tsp ground cinnamon

1/4tsp ground nutmeg

75g pecans

200g milk chocolate chips

FOR THE CRUMBLE TOPPING

45g plain flour

25g butter

2tbsp demerara sugar

1/4tsp cinnamon

1/4tsp salt

METHOD

1

To toast the pecans (if using), preheat the oven to 170°C. Lay the pecans out onto a small baking tray, and roast for 6 minutes. Remove from the oven and set aside to cool.

2

Turn the oven temperature up to 210°C. Line a muffin tray with 12 muffin cases and set aside. I like to use tulip muffin cases for these for a classic bakery muffin look (you can buy these online in large quantities), though you can use any paper muffin cases. If you do use paper cases, grease the top of the muffin tin so as the muffins rise, there is no risk of them sticking to the tray.

3

In a large bowl, mash the bananas with a fork (they needn't be completely smooth). Add the oil, sugar, eggs and vanilla extract, and mix until combined. These are your wet ingredients.

4

Sift in the flour, baking powder, bicarbonate of soda, salt, ground cinnamon and ground nutmeg. Fold this mixture into the wet ingredients until almost combined.

5

Roughly chop the toasted pecans (if using) then add to the batter along with the milk chocolate chips. Fold everything together until just combined, and no pockets of dry flour remain.

5

Divide the mixture between the muffin cases. I like to use a mechanical ice cream scoop to do this, though you can of course use two spoons, or pour directly from the bowl. Fill the muffin cases all the way to the top for big bakery-style muffins.

5

For the topping, melt the butter either in the microwave or in a small saucepan over low heat. Stir in the flour, demerara sugar, cinnamon and salt, and mix to a crumb-like consistency. Sprinkle generously on top of each muffin.

6

Bake in the oven for 5 minutes, then, without opening the oven door, turn the temperature down to 170°C, and bake for a final 15 minutes. The initial blast of heat gives the muffins a nice rise, then reducing the temperature enables them to cook through nicely without burning on the top. To check they are done, insert a skewer or a knife into the centre of a muffin - it should come out either clean, or with moist crumbs attached (but no wet batter).

7

Once out of the oven, allow to cool for about half an hour, then serve warm, or allow to cool and store in an airtight container to enjoy later. Store for up to 4 days at room temperature. Enjoy!

icheffedit Tip #1

Instead of milk chocolate chips, feel free to use white chocolate, dark chocolate, or even fudge chunks.

icheffedit Tip #2