Sometimes baking inventions come from slightly healthier intentions. We have been eating a lot healthier and going to the gym 4-5 times a week. We actually have a couple’s gym membership (although I categorically deny that we sit side by side on the exercise bikes!) As such, there has been a lot more fruit and vegetables in our shopping basket. Enter these muffins. I had some raspberries that needed eating and a hankering to adapt a tried and tested muffin recipe. After all life is about balance and a little of what you fancy does you the world of good.
To make 13 muffins you will need:
3 bananas (slightly overripe is best)
2 large eggs
113g butter, melted
150g caster sugar
230g self raising flour
150g raspberries (fresh or frozen)
150g milk chocolate chunks
Preheat the oven to 180°C. Line a muffin tray with cake cases. Mash your bananas and the eggs together until there are only small lumps of banana. Melt the butter and set aside to cool slightly. Add the sugar, flour and butter to form a nice batter. Once it is mixed in with no dry bits add the raspberries and chocolate.
Put the mixture into the lined cake cases. Bake for 20-25 minutes, or until a skewer comes out of your test cake clean.