Who the hell would want to get up early in the morning and bake muffins before they've even got dressed? Answer: ME
What's better than the smell of baking in the early morning to coax you out of bed? Personally I prefer the smell of muffins to bacon but then that's personal choice!
These are a slightly adapted gluten free version of The Londoner's wonderful recipe for Nutella Swirl Banana Muffins which you can find here.
They fill the whole kitchen with the smell of caramelised baking banana and it is a great way to use up overripe bananas.
Ingredients: to make 6 big muffins
115g gluten free self raising flour (I use Doves)
75g caster sugar
1/4 tsp salt
2tbsp porridge oats
1 large free range egg
55g melted butter
1/2 tsp vanilla paste
1 tbsp maple syrup
2 tbsp milk
2 medium very ripe bananas
50g plain chocolate chips or plain chocolate broken up
A sprinkling of Demerara sugar
Preheat your oven to 180 degrees C.
In a large mixing bowl, measure out your flour, oats, caster sugar and salt.
In another bowl whisk together the eggs, butter, vanilla paste, maple syrup and milk.
Add the bananas to this wet mix and mash them up, leaving a few small chunks to turn all goeey when baking!
Stir in the chocolate chips and then add the dry ingredients to the wet ingredients, stirring again until just combined.
Divide the mix until muffins cases in a muffin tray and then sprinkle a little Demerara sugar over the top of each muffin.
Bake for 20-25 minutes until cooked through and golden.
Serve still warm with a glass of cold milk!