On the weekend I went to a first birthday party (Happy Birthday Harry!!) and thought I would make something for the kids to enjoy. These muffins are an old standby from Nigella Lawson’s How to Be a Domestic Goddess, improved (in my opinion) by the addition of chocolate chips and made with spelt flour. I love these as they are very quick and easy to make and I usually have all the ingredients at home. I throw over-ripe bananas into the freezer just so I can make these whenever I feel like it!
To make the muffins, combine butter, honey and vanilla essence in a saucepan and melt over low heat. Separately mash the bananas. In another bowl, measure out the flour, baking powder and soda, cinnamon and chocolate. Combine the honey mixture with the banana then add to the dry ingredients. Stir to combine, the mixture will be a bit lumpy:
Fill muffin cups 3/4 up with the mixture. I usually make regular sized muffins, but for the kids I made mini muffins (in cute little pans):
Bake in a 190 degree oven for 15 minutes (mini muffins) or 25 minutes (regular muffins). Leave them to cool a little before serving (these are great still a bit warm, with the chocolate melting!):
Enjoy!!
2 tbs unsalted butter
2 (large) tbs honey
1/2 tsp vanilla extract
2 very large, very ripe bananas
1 cup of spelt flour (or regular flour)
1 (large) tsp baking powder
1/2 tsp bicarb soda
1/2 tsp cinnamon
pinch of salt
1/2 cup chocolate chips (note: when I make regular sized muffins, I just chop a block of chocolate into large chunks – yum)
- Pre-heat oven to 190 degrees.
- Combine butter, honey and vanilla essence in a saucepan and melt over low heat. Set aside.
- Separately mash the bananas.
- In another bowl, measure out the flour, baking powder and soda, cinnamon, salt and chocolate.
- Mix the honey mixture with the banana then add to the dry ingredients. Stir to combine, the mixture will be a bit lumpy.
- Fill muffin pans.
- Bake for 15 minutes (mini muffins) or 25 minutes (regular muffins).
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