Muffins are so quick and easy to rustle up and they always go down a treat with hungry boys. I always feel with these ones that they must be semi-good for you too, with the banana in them!
In my wheat-free baking I have found that muffins without fruit in them can be a bit on the dry side. The bananas in these ones keep them nice and moist.
A handy tip is; if you have some bananas going black and don't have time to use them for baking, pop them in the freezer. The skins will then be really black when you defrost them but they are ideal for baking with.
If you wanted to, you could omit the chocolate chips, although I can't claim to understand anyone who would want to omit chocolate! Or maybe add a similar amount of pecan nuts instead, if you aren't catering for a nut-free diet that is.
One final thing to remember, is that home-made muffins are never going to be as airy as those you get in the shops. They will, however, be far tastier!
10oz Doves Farm Wheat-Free Self Raising Flour
1tsp bicarbonate of soda
1/2 tsp salt
4 large blackened bananas, mashed
4oz white sugar
2 eggs (only use one if you are making this with wheat flour)
3 fluid oz soya milk
3 fluid oz vegetable oil
100g dairy-free chocolate chips
~ Sift together the flour, bicarbonate of soda, salt and chocolate chips.
~In a jug measure out the milk and oil.
~Add the sugar, beaten eggs and bananas to the liquid mixture.
~Pour the liquid mixture into the flour mixture and mix quickly. A lumpy batter makes a lighter muffin, so don't mix too much, but do make sure there is no dry flour left at the bottom of the bowl.
~Spoon the mixture into muffin cases in a muffin tin and bake for 20-25 minutes at 200C.
~Savour the aroma, but leave to cool slightly before attempting to eat.