Having bought a couple of packs of reduced price bananas (20p for 5!) recently and not wanting them to go to waste, I’ve slightly changed my Banana and Choccie Chunkie Muffin recipe, which incidentally was the first ever post on my blog back in May 2011, to produce these:
Instead of using butter, I’ve substituted it 80% for Farrington’s Mellow Yellow Rapeseed Oil and 20% milk.
280g Plain flour
5ml Baking powder