Welcome to Lovin the Simple. Today’s first post will feature an easy muffin recipe. If you love bananas and chocolate then it’s easy to combine both ingredients in this recipe to make this super quick and delicious treat.
Makes 9 small muffins
100g plain flour
20g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 over-ripe banana, mashed
40g castor sugar
30g vegetable oil
30g fresh milk
1 teaspoon vanilla
chocolate chips for topping
Preheat oven to 170 degrees.
Line muffin tray with cupcake liners.
Sift plain flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Lightly whisk to combine the dry ingredients.
Whisk egg and sugar till well combined.
Add milk and whisk till combined. Next add vegetable oil and whisk till combined.
Add mashed banana and vanilla and whisk till well combined.
Make a small well in the centre of the dry ingredients. Pour in the wet ingredients and fold to combine both ingredients. Do not overfold as this will result in tough muffins. Light and swift folds will result in moist and fluffy muffins.
Scoop batter into cupcake liners till about half full.
Garnish or top with chocolate chips.
Bake in preheated oven for 15 – 20 minutes.
After baking, let the muffins cool on a cooling rack for about 15 minutes.
I kept the extra muffins in an air-tight container and stored them in the fridge because the chocolate chips would melt at room temperature in sunny Singapore. When the sweet tooth kicks in I will take them out of the fridge and enjoy them with coffee and a nice conversation with my daughter. That’s the simple life I love!