PHOODIE’S ‘EVERYTHING BUT THE KITCHEN SINK’ DOUBLE CHOCOLATE MUFFINS 1

…And I mean if you wanted to throw the kitchen sink in too, who am I to stop you?!

Ok, so, I know I ask this quite often, but;

1) Can you stir?

2) Do you own ONE bowl and ONE SPOON?

3) Do you have 2 spare seconds?

If you answered yes to all of the above (like I KNOW you did) then THESE muffins are for YOU!

SO EASY! Customisable… (is that a word?! You know how sometimes you say / hear a word and then wonder if it really IS a word or if you made it up? This happens to me ALL THE TIME… actually it happened with the word ‘fork’ once and FOR HOURS AND YEARS (ok well, maybe for just a couple of minutes) I genuinely had to ask myself if it was a word or not..) But back to the muffins! Simple to make, fast to bang together, and super delicious to chomp on, there is not one reason in the world why these should not be in your oven IMMEDIATELY.

INGREDIENTS

(Makes 9 big muffins or 12 smaller ones)

2 large bananas

1 large egg

1/2 cup Extra Virgin Olive Oil (or canola or vegetable or…)

1/3 cup full fat milk (you can use nut milk if you like!)

2/3 cup raw sugar (or white or brown or…)

1/3 cup dessicated coconut (add a little more if you like coconut or a little less if you don’t or leave it out!)

1/2 cup chopped walnuts (swap for another nut if you like!)

3 tablespoons cocoa

1  cup dark chocolate chunks / chips (or milk chocolate or white chocolate…)

1 teaspoon salt

1 and 1/2 teaspoons baking soda

1 and 2/3 cups plain flour

METHOD

1) Preheat the oven to 190 deg cel.

2) In a bowl smash the bananas to smithereens. Add the egg, oil, milk and sugar and mix well.

3) Add in the coconut, nuts, cocoa and salt and mix well.

4) Add in half of the chocolate chunks and mix through. (Keep the spares to top the muffins before baking.)

5) Stir the baking soda through the batter evenly, then sift the flour over the top of the mixture and STIR THROUGH VERY GENTLY WITH A WOODEN SPOON. RED ALERT RED ALERT – this is the most important step! If you over stir / mix the flour too vigorously at this point you will end up with ROCK CAKES. You want the flour to be combined properly but DON’T OVER WORK IT. Fold it slowly. You are better off to have some random little flecks of flour in your muffins because you haven’t folded enough than cakes that are SO HARD that you cannot bite into them!

6) Divide batter into cupcake liners / muffin liners and top with remaining chocolate chunks.

7) Cook for ABOUT 15 minutes or until an inserted skewer comes out clean.

ENJOY!