Fully Loaded Banana Chip Muffins

*Fully Loaded Banana Chip Muffins*
Makes 9

Deliciously moist, low in fat and filled with the added crunch and textures of crushed banana chips, white chocolate chips and toasted pecans. 

3 ounces dried banana chips
(approximately 1 cup)
5 ounces self rising flour
(1 cup)
2 tsp baking powder
the finely grated zest and the juice of one lemon
(I use my microplane)
4 TBS light muscovado sugar (can use soft light brown sugar) packed
5 TBS milk
1 large egg, beaten
2 fluid ounces of sunflower oil
(1/4 cup)
3 over ripe bananas
50g white chocolate chunks
(1/4 cup)
50g chopped toasted pecans
(1/4 cup)
For the Drizzle topping:
4 TBS sifted icing sugar

Preheat the oven to 200*C/400*F/Gas mark 6.  Lightly grease or line a muffin tin with deep paper cases.

Place the muscovado sugar in a bowl.  Add the lemon zest and rub together until very fragrant.  Break 3/4 of the banana chips into small bits.  Reserve the rest to top the muffins at a later time.

Sift the flour and baking powder together in a large bowl.  Stir in the lemon infused muscovado sugar, broken banana chips, chocolate chips and chopped nuts.  Whisk together the 1 Tablespoon of the lemon juice, the milk, egg and oil.  Add the bananas, and mash together well.  Fold this into the dry ingredients, only stirring it in until the dry ingredients are evenly moist and no dry bits remain.  Divide equally amongst the prepared muffin cases, filling not quite to the top.

Bake for 20 minutes, until risen and firm to the touch.  Remove from the oven.  Let sit in the pan for a few minutes before scooping out onto a wire rack to finish cooling completely.

Once cooled, sift the icing sugar into a bowl and stir in enough of the remaining lemon juice to make a smooth drizzable paste.  Drizzle this over the muffins with a spoon. Top each with a whole banana chip.
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