These scrummy muffins are a slightly altered version of this recipe. I used wholemeal flour (I’m mean like that) but you can use whatever flour you have on hand. I like to think they’re not a complete dietary write off since they do have fruit in them (totally counts) and you’ll be spending valuable midnight snack time upping your antioxidants with the chocolate just oozing out of these babies.
Preheat your oven to 200 C (400 F) and line a 12 hole muffin pan with paper cases
Sift the flour into a mixing bowl and stir in the sugar and salt
In a jug whisk together the milk, eggs and butter
Make a well in the centre of the dry ingredients and pour in the milk mixture.
Add the banana and vanilla, stirring until just combined (over working the mixture will make your muffins tough) and then add in the chocolate
Divide the batter evenly between the muffin cases
Bake for 20 minutes or until lightly golden and they bounce back when pressed gently in the middle
Allow to cool on a wire rack