If you haven’t made banana muffins (or bread, I suppose) in isolation, are you even alive during this pandemic? I know it’s turned into a standing joke, but honestly, I’ve been sitting on this recipe for about TEN YEARS — I first created it while I was in university and I’ve made tweaks to it in the years past but stopped fiddling with it years ago.
I feel very strange sharing this recipe, almost like I want to continue to keep it a secret. Why is it that some recipes feel like possessions?
Anyway, you’re not here for the chat, you’re here for the muffins. They’re divine, I promise.
- 3/4 cup sugar
- 2 cups flour
- 2 bananas, mashed
- 1 egg
- 110g butter
- 3 tbsp milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 80g (six squares) dark chocolate
- 3/4 cup chopped walnuts
- Preheat your oven to 190C
- Combine the butter and sugar, beating thoroughly, then add the egg
- Add the milk and bananas and combine
- Add the flour, baking soda, baking powder, and salt and combine but don’t over-beat
- Fold in the chocolate and walnuts
- Spoon into 12 muffin cases and bake for 20-25mins at 190C
If you prefer milk chocolate, swap it out! If you like pecans more than walnuts, swap them! Make it your own, but in this form it’s my personal favourite
I freeze most of mine, and don’t bake them all at once. That’s my best tip for these, and baking in general! That way, when you do bake them, they’re always super fresh and it’s like you’ve just spent time putting them together — but you haven’t. You’ve been chilling.
Please make this! If you, tag me @sandkitchen I would absolutely LOVE to see your recreations.
As always, bilafiya!
(well wishes and wellbeing)
Sand Kitchen 
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