Double chocolate and banana muffins

1. Preheat the oven to 190°C.
2. Mix all the dry ingredients and ½ cup of the chocolate chips in a large bowl (saving the remaining ¼ cup of chocolate chips for the topping) and set aside.
3. Add the remaining wet ingredients and mix until just combined. 
4. Spoon into 12 cavity muffin tray, well coated with non-stick oil spray. Depending on the size of your tray, you may get 9 larger ones or 12 medium muffins. Sprinkle with remaining chocolate chips and bake for 18-20 minutes or until the centre springs back when pressed.
5. Leave them to cool in the tin for 3-4 mins, before removing from muffin pans (gently with a knife or carefully removing them by hand).

Recipe tips from our chef

• What is the best way to enjoy these muffins? As is, or reheated in the microwave or warm oven, dusted with icing sugar or with your favourite cuppa. 
• What should I serve these muffins with? Best enjoyed as is (and perfect for school lunches). Or, make a muffin dessert—adding your choice of berries, with whipped cream or ice cream to serve. 
• What temperature should I bake the mini muffins at? As a general rule, every oven is different due to different hot spots. For this mixture, 190°C Bake works well due to the moisture in the batter. If you are using a smaller muffin pan with more than 12 cavities, reduce the bake time to 15-18 minutes. 
• Can I make this dairy-free? Make this dairy-free by substituting milk with a plant-based milk of your choice
• How do I stop my muffins from sticking to the pan? Grease muffin tins with oil or use baking paper cups before putting the batter in as it will stick. 
• How do I know when my muffins are ready? The best way to check if the muffins are ready is to use a skewer to pierce the centre of a muffin. If it comes out with little or no crumbs, it is baked.

FAQs

• What flour is best for muffins? Self-raising flour gives the muffins that rise—if you don’t have any, substitute 2 teaspoons of baking powder per cup of flour.
• What is the difference between using oil or butter? The recipe calls for oil, as it makes your muffins more moist. Butter changes the taste and texture of your muffin. 
• How to get domed muffins? This recipe uses self raising flour and baking soda which helps give lift in muffins, creating a dome. 
• How to prevent muffins of breaking apart? Allow them to cool before removing from their tins. Too many wet ingredients will deflate the structure of your muffin.
• Do baking soda and baking powder work the same? Both are leavening agents (help your baked goods rise). Baking soda reacts with an acid, creating carbon dioxide during baking which makes your muffins rise. Baking powder is a mixture of baking soda, cream of tartar and cornflour. 
• How long can I keep muffins? As a general rule of thumb, these will last around 2-3 days left out in an airtight and sealed container. They will last longer in the fridge, kept in an airtight and sealed container or keep in the freezer for up to two months. Defrost before eating.