Banana, chocolate and ginger muffins
These banana, chocolate and ginger muffins go perfectly with my morning coffee. They are a bit more healthy too, as I added oats and reduced the sugar and oil content (the bananas provide enough sweetness and moisture).They keep moist and soft for a couple of days, kept in a tin or glass jar.
Ingredients
Method
- Mash the bananas, then add the eggs, vanilla, oil and milk. Combine well.
- Add the oats then the flour, salt and sugar. Mix well.
- Finely chop the chocolate, then add to the batter and combine.
- Rest, while you preheat the oven to 180°C.
- Spoon the batter into silicon muffin cups or a muffin tin, lined with paper cases.
- Bake in the oven for 20-25 minutes until golden.
- Let them cool in the tin for 5 minutes, then transfer the muffins to a wire-rack to cool completely.
- Enjoy!