Dairy Free Banana Choc-chip Muffins

We are back into the swing of the school year, and filling lunchboxes once again.  This time I have three to fill!  My baby has gone to school, and the house certainly feels very different without him.

As I put him to bed the night before his first day, I asked what special treat he would like for school.  His reply; banana bread! 

I figured the first day had to be a bit more special than that, so I made these delicious banana choc-chip muffins.  Ella said they were the best she had ever tasted - love that girl.

Taste good; they might, but I loved them because the sugar and fat content meant that for a sweet snack they were pretty healthy.  And they took only minutes to make.

BANANA CHOC CHIP MUFFINS - dairy free

280g  self-raising wholemeal flour
110g brown or raw sugar
125g  milk (rice or soy, if avoiding dairy)
2 eggs
50g olive oil
2 ripe bananas, peeled and cut into three
70g choc chips (or dairy free chocolate, Lindt 70%, chopped 5 secs, sp5) 

1. Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases.  
2. Add all the ingredients except for the choc chips to the TM bowl. Blend Speed 5 for 8 seconds. Using the spatula, fold in the choc chips. Don't worry if the mix is still a little lumpy, muffins are better that way! 
3. Spoon the mixture evenly into the muffin cases. I pop a choc chip on the top of each, just to look nice. Bake for 20 minutes or until firm on top when lightly touched Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.