I like to use regular choc chips in this recipe but you can vary it by chopping up a block of chocolate with almonds or hazelnuts. I prefer dark chocolate in this recipe but use milk chocolate if you prefer.
(This picture shows milk chocolate but I think dark chocolate works better, but that's all I had on hand at the time)
250g (1¾ cups/9 oz) self-raising (self-rising) flour
120g (½ cup firmly packed/4 oz) brown sugar
130g (4½ oz) choc chips (or block of chocolate with/without nuts, roughly chopped)
2 medium-sized, ripe bananas, mashed
1 egg, lightly beaten
1/3 cup (80ml) vegetable oil
Preheat oven to 180C (350F). Grease a 12-hole muffin tray, or line the holes with muffin papers.
In a large bowl combine the dry ingredients: flour, brown sugar and 100g of choc chips. In a medium sized bowl combine the wet ingredients: mashed banana, egg, milk and oil.
Pour the wet ingredients over the dry ingredients and mix gently till combined. Spoon the mixture into the muffin holes then scatter the remaining 30g of choc chips over the top.
Bake in preheated oven for about 20 mins, or until a skewer inserted in the middle comes out cleanly.
Freeze: Once cool, place muffins in a freezer bag or plastic container and freeze.
Defrost: On kitchen bench, in the fridge or in the microwave.
Serve: You can serve them warm or at room temperature. Great in the kids' lunchboxes.
To warm: Place in a 180C (350F) oven till heated through or cook briefly in the microwave.
Makes: 12 medium-sized muffins