Soft and fluffy, buttery, coffee flavoured banana muffins loaded with chocolate chunks - wonderful for breakfast but a perfect treat at any time of the day. Best served warm, either as they are or simply with a little butter.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
Place a microwave-save mixing bowl on some electric scales and zero the scales. Weigh the cubed butter directly into your bowl and melt the butter in 15 second increments in the microwave. Alternatively, the butter can be melted in a small saucepan and transferred to a mixing bowl.
Add the banana, broken into pieces and mash roughly with a fork.
Now, with the mixing bowl sitting back on the scales, zero them and weigh the yoghurt, egg, vanilla, sugar and salt directly on top of the butter and banana. Beat well with an electric whisk.
Put a sieve over the top of the mixing bowl and put back on the scales. Zero the scales and weigh the dry ingredients into the sieve – the flour, coffee, baking powder and bicarbonate of soda.
Shake onto the mixture and then fold in gently with a spatula until very nearly mixed.
Fold in the chocolate chunks.
Divide between 6 muffin cases in a muffin tin, and if you like, top with extra chunks of chocolate. (If you want to freeze any, do so now - See Recipe Notes)
After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 18 minutes, or until cooked.
Equipment:
Freezing and Cooking from frozen:
Storing the muffins:
Bananas:
NB Cooking the muffins at a higher temperature for 5 minutes, quickly activates the baking powder and bicarbonate of soda, ensuring your muffins are always light and fluffy.