Friday, July 25, 2014

Recipe: Moist Banana Muffins with Chocolate Chips (Nigella Lawson)

A friend of ours passed us a huge bag of bananas over the weekend - I think there were at least 30 bananas in there! We kept them in the fridge to slow the ripening process, but we had to use them up quickly before they went bad. Hence banana muffins and cakes made an appearance almost everyday in our house this week.


Moist, Sugar-Free Banana Muffins


The first recipe that we tried was Nigella Lawson's banana muffins recipe from her "How to be a Domestic Goddess" cookbook. My daughter was tasked in making these muffins, and this recipe seemed apt since it's from the "Children" section in the book. Furthermore, these muffins have no added sugar as it is sweetened by the bananas and honey. We also sprinkled some extra chocolate chips on top. The bananas also keep the muffins very moist; you can store it in an airtight container for up to 4 days. They're great just eaten like that, or for a touch of luxury, we cut it in half and slather Bordier butter all over it!



Easy to make, healthy and delicious! My daughter made these a couple of times this week, and the whole family loves it. We also made sure that we gifted some of these muffins to our friends who presented us with the bananas. :D



Hubby also served it with warm custard one of the days. YUM!


By the way, in August 2014, I will be co-hosting "Cook Like a Star" with Mich and Zoe, and the chosen chef is Gordon Ramsay! Do join us by cooking your favorite Gordon Ramsay recipes :)




Moist banana muffins with chocolate chips
Recipe adapted from Nigella Lawson's How to be a Domestic Goddess
Preparation time: 15 minutes
Cooking time: 23-25 minutes
Makes 14


Ingredients
4 tbsp unsalted butter
4 tbsp clear honey
1 tsp vanilla extract
4 large, very ripe bananas, mashed
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
2 tbsp dark chocolate chips (optional)


1. Preheat oven to 190°C (no fan). Line a baking tray with 14 paper baking cups.

2. Put the butter, honey and vanilla extract in a pan over low heat, until butter is melted. Remove and set aside for a few minutes.

3. Place the flour, baking powder, baking soda, ground cinnamon and salt in a large bowl. Mix the melted butter mixture with the mashed bananas, and then mix it into the dry ingredients. Don't overmix, just stir a few times until the flour is incorporated.

4. Fill the muffin cups about 2/3 full of mixture. Sprinkle dark chocolate chips on top. Put in oven and bake for about 23-25 minutes,or until a skewer inserted in the centre comes out clean. Leave in the tray to cool for 5 minutes, then remove to a wire rack to cool completely.

5. Store in airtight containers. These muffins will keep well for 3-4 days.

Note: Your child can do all the steps in this recipe, however for younger kids, you may want to do Step 2 for them as it requires melting in a pot over a hob.





* I am submitting this post to "Cook-Your-Books #14" hosted by Joyce.

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10 comments:

  1. Oooooo...with custard!!!! Slurpssssss!!!!! Wish I could have one.

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  2. Looks wonderful along with the warm custard. Blessings, Catherine

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  3. Those look wonderful! Sounds like a great muffin :)

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  4. I made some banana bread few days ago and just posted it now but would love to try yours :D Love the sugar-free recipe so as serving it with custard .

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  5. The banana muffin already sound yummy and delicious but with the extra custard to go with it is a bonus. Yum.

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  6. Banana-mania! Congrats to baby C for creating such beautiful muffins... The colour and texture look gorgeous! :)

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  7. Always handy I'm sure as we always seem to have some overripe bananas at some stage! :P

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  8. wow, the one with pour over custard sauce looks heavenly!

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  9. the hot custard looks heavenly!! :)

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  10. Hi Yen,
    Banana muffins sounds good! Looks yummy, perfect for anytime snacking! I just love Nigella's recipes!

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