This morning I woke up early (thank you whoever rang me at 6.03 am) and I started thinking about how fast life is passing. I remember almost leisurely mornings when I used to be a gym junkie, and then whip up a batch of muffins all before 7.30am. Those days are long gone but in a moment of nostalgia, I made these. Hope you enjoy, and instead of hurtling towards an inevitable death, try and slow down a little to smell the fragrant baking of muffins in your kitchen along the way! Happy baking.
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 50 Grams sugar
- 85 Grams Butter BUY
- 1 egg
- 200 Grams bananas, peeled
- 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
- Pinches Pink Salt Flakes Pink salt flakes BUY
- 1/2 Teaspoon baking soda
- 1 Teaspoon baking powder
- 250 Grams Plain Flour flour
- 300 Grams Chocolate chunks BUY
Do
- 1
Preheat oven to 180ºC. Line a 12 hole muffin tin with silicone or paper liners.
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add butter, egg, bananas, vanilla, salt, baking soda and powder and blend 10 sec/speed 6. Scrape down sides of bowl and lid.
- 4
Add flour and blend 12 sec/Interval.
- 5
Add chocolate and blend 4 sec/speed 6.
- 6
Divide batter between muffin holes and bake 18 minutes or until puffed and golden.
More
Best eaten on the day they are made.
