Jen Rose Writes🌹

Hello 👋🏻! I thought I’d break up the usual book reviews and various other things I’ve been posting about with a recipe.

Aside from odd cakes for people’s birthdays, or dessert of a weekend, I haven’t baked much this year. Luckily, with all the spare time I’ve now found, I had the opportunity to bake something this week: banana and chocolate chip muffins.

I know, I know, everyone and their Mum has been baking something banana related recently. The funny thing is, my Mum actually couldn’t taste these as she’s allergic to bananas! Though we might be sick of all things banana, these banana and chocolate chip muffins are a perfect breakfast or mid day (or any time of the day) pick-me-up. Perfectly moist and bursting with sweet chocolate, they’re delicious.

Here’s how to make them:

Ingredients

(Makes 12)

100g (4oz) butter, melted

2 eggs

175g (6oz) caster sygar

225g (8oz) self-raising flour

1tsp baking powder

2 ripe bananas, mashed

50g (2oz) chocolate chips

Method

1. Preheat your oven to 180/160c Fan/gas 4. Line a 12-hole muffin tin with cases.

2. Mix together eggs and mashed banana, butter and sugar, baking powder, flour and chocolate chips until combined.

3. Spoon mix into cases and bake for 25 minutes, or until golden brown and risen.

Here’s how mine turned out:

What have you been baking during lockdown? Let me know in the comments. Also, let me know if you try these out 😊.

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