I find that I always end up with over ripe bananas left at the end of the week so instead of putting them in the bin I usually make Chocolate Chip Banana Bread. However, I decided to combine the bananas with some fudge left over from Christmas to make these delicious muffins. The sprinkled fudge melts over the top of the muffin and if you are anything like me you will end up eating any bits that have stuck to the muffin tin. These muffins are best served warm.
Banana and Fudge Muffins
2 Ripe Bananas
About 150ml Milk
280g Plain Flour
1 tbsp Baking Powder
1/8 tsp Salt
115g Caster Sugar
6 tbsp Sunflower Oil
1tsp Vanilla Extract
- Preheat the oven to 200C / 400F / Gas Mark 6. Line muffin tin with paper cases.
- Mash the bananas and put in a measuring jug. Make up the puree to 250ml with milk.
- Chop up the fudge into small bite size pieces.
- Stir together the flour, baking powder and sale into a large bowl. Stir in the sugar.
- Lightly beat the eggs in a large bowl then beat in the banana and milk mixture, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add the fudge, keeping back a few pieces. Stir gently until just combined; do not over mix.
- Spoon the mixture into the prepared muffin tin. Sprinkle over the remaining fudge pieces. Bake in the pre-heated oven for about 20 minutes until well risen, golden brown and firm to the touch.
- Leave the muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.