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 end, try and slow down a little to smell the fragrant baking of muffins in your kitchen along the way! Happy baking.
Try some of these other amazing muffin recipes as well!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams Raw Caster Sugar BUY
- 85 Grams Butter BUY
- 1 eggs
- 200 Grams bananas, peeled
- 1 Teaspoon Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
- 1/2 Teaspoon baking soda
- 1 Teaspoon baking powder
- 250 Grams Bakers or Strong Flour BUY
- 200 Grams Chocolate dark, in pieces BUY
Preheat oven to 180ºC. Line a 12 hole muffin tin with silicone or paper liners.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add butter, egg, bananas, vanilla, salt, baking soda and powder and blend 10 sec/speed 6. Scrape down sides of bowl and lid.
Add flour and blend 12 sec/Interval.
Add chocolate and blend 4 sec/speed 6.
Divide batter between muffin holes and bake 18 minutes or until puffed and golden.
Best eaten on the day they are made.