Banana Choc Chunk Muffins

I was sick this week and as soon as I was feeling better I was itching to get in the kitchen. Three days of no cooking or baking felt strange (not even porridge on the stove!) I just watched some TI5 and HunterxHunter, and drunk a lot of lemon honey ginger concoctions.

I thought I was super clever by starting to use my tea strainer to infuse the water with ginger, so it didn't end up with heaps of ginger sediment in my mug. Of course I only figured this out on my last day of being sick.

I made banana choc chunk muffins the first chance I had at getting in the kitchen. Muffins are great because they stand up to being put in freezer, and create very few dirty dishes. These ones are even better because they went into super adorable dotty muffin cases (bought from here). 

BANANA CHOC CHUNK MUFFINS

PREP
4 large bananas, peeled and mashed
1/4 cup oil
2 eggs
1/2 cup milk (or water)
3/4 cup brown sugar
2 1/2 cups self raising flour
1/2 tsp baking powder
150g dark chocolate, chopped

Preheat oven to 180°C
Line muffin tray with cupcake cases

DO
Whisk together the mashed bananas, oil, milk, eggs and sugar.
Whisk together self raising flour and baking powder. Stir in the chopped chocolate.
Pour the liquids over the flour mix. Fold together until just combined.
Spoon into muffin trays (makes ~18) and bake at 180°C for 12-15 minutes, or until the tops are golden and spring back to a light touch.
Cool for 2 minutes in tray and then move to a wire rack.

Adapted from Chelsea 

This has been my view for the past week. Laptop time (more like how-many-readings-did-you-want-me-to-do?! time), gazing out the window, too many tissues to count, and a lot of tea. I'm pleased that my plants are still alive though. That pump bottle is their own little drink bottle so that if I ever notice they are thirsty they can have a drink. I'm basically a responsible adult for that planning, right?

xo Kirste Isabel