chips n gravy

muffin aux bananes et de noix avec chocolat chip et crumbe friable.

Posted on: May 22, 2009


Muffins are one of those easy to make yet funnily can be hard to get right and a easy to impress kind of bakes. With a google, you can get a plethora of muffin recipes at your fingertips. This is my favourite recipe of all and never failed to impress.

I like banana and every food that is made from bananas. Maybe not artificially banana flavoured food (a good example is banana flavoured milk. Why does it even exist?). I have modified this recipe several times and am quite happy with it. It is a super moist muffin and is really low in added fat. I actually replace some of the fat element in it by replacing it with more milk and you can bake muffins in batches and then store them in fridge or freezer and defrosting them later for your daily lunches.


1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large bananas, roughly mashed* (here I have used the Brisbane banana aka del monte banana)
170g brown or caster sugar
1 egg (60g)
75g butter, softened
80ml milk
80g chopped walnuts

*just roughly mashing the bananas will actually make the muffin really moist and you will get really soft banana pieces in the muffin. I prefer the texture of roughly mashed bananas than finely mashed bananas which although still yield you a moist muffin, but do not give that soft banana pieces as you bite into it.

Here, I used a topping of chocolate chips and crumble.
For the crumble, there’s 2 recipe for you. One is my own very simple crumble recipe Iwhich is a bastardised version of sable breton) and the other is the topping that was with the original recipe.

My crumble recipe
50g cold butter
50g icing sugar/confectioner’s sugar
100g flour

Crumbed topping
65g packed brown sugar
1/8 tsp cinnamon powder
1 tbsp chilled butter, cubed
2 tbsp flour

NOTE: all measurements done in standard Australian measurement cups.

  1. Preheat oven to 180 degrees celcius
  2. Line muffin mould with patty liner or if you prefer to not use the paper cups, brush mould with melted butter then sprinkle flour into the moulds and tap well to get rid of excess flour.
  3. Mix all ingredients together. DO NOT over mix. Until just combine is good even if you can see lumps of butter or some flour as overmixing makes the muffin very tough.
  4. I measure the batter to 80g each for the muffin before pouring it into the mould. This is to ensure even sized muffins after baking.
  5. As for the crumble topping, just rub the chilled butter into the dry ingredients until it resembles coarse breadcrumbs. If it is too soft, keep in chiller to set it.
  6. Top muffins with topping and bake in the oven for 19-20 minutes or until skewer inserted into the middle of the muffin came out clean.

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