This recipe was completely improvised so I’m ecstatic these little beauties turned out the way they did.
The top of these muffins are soft and chewy while the body is light and fluffy – a match made in heaven.
Chia egg is my go-to substitute in baking, but it was too late before I realised I had none left. So I turned to Google.
The first result suggested mixing 1 1/2 tbsp water, 1 1/2 tbsp vegetable oil and 1 tsp baking powder. I hadn’t come across this before so I chanced and hoped for the best.
I’m actually really pleased with the way these turned out. The chewy texture the muffins have on top is just divine, so I’m writing this recipe down exactly how I carried it out.
Enjoy with a cup of tea and try not to eat 3 at once like I did. 🙂
Chewy Banana Muffins
- 2-3 very ripe bananas
- 4 tbsp coconut oil
- 1 1/2 tbsp vegetable oil
- 1 1/2 tbsp water
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 150 g caster sugar
- 180 g self-raising flour
- handful flaked almonds (to top) optional
- Preheat oven to 175°C and line a 12 hole muffin tray with cases.
- Break up bananas and place in a large mixing bowl. Mash with a potato masher or fork until completely smooth and almost fully liquid. Melt the coconut oil in the microwave (1 1/2 minute on full should do it) and add to the bananas along with a pinch of salt and baking soda.
- Mix the vegetable oil, baking powder and water in a bowl, then add to the wet mixture. Mix in the sugar, then fold in the flour until smooth.
- Spoon the mixture into the cases and top with flaked almonds. Bake for 20 minutes and allow to cool in tray after removing from oven for about 5-10 mins before eating.