Banana Milkshake Muffins

Before we do anything else… let me explain how to make the perfect banana milkshake.

To make the perfect banana milkshake you chuck a ripe banana, a tiny slurp of banana flavouring and some milk in the food processor/blender with a large dollop (or three) of vanilla ice cream and whiz till it is all frothy and bubbly. Pour that glorious concoction into a tall glass and top it with a very large scoop of chocolate ice cream, yes chocolate. And last, but by no means least important, shake a few sprinkles on the top.

Mmmmmm….

I don’t drink tea or coffee, but banana milkshakes are my vice, and I seem to have passed on that obsession to my children. While they all have different flavour preferences, when we are going all out, we top each one with a dollop of chocolate ice cream and some sprinkles.

Why am I telling you all this? Because it explains why these muffins are referred to as ‘Banana Milkshake Muffins’ in our house. Ok so they are really just banana choc chip (or mini choc buttons in this case) muffins, but with an extra dash of vanilla and a dollop of chocolate icing on top, and sprinkles (of course), they tasted just like the world’s best milkshake!

But no matter what you call them they are delicious!

Banana Milkshake Muffins

Yield: 18 small muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 185 g butter – softened
• ¾ cup sugar
• 3 eggs
• 2 tsp vanilla
• 2-3 ripe bananas mashed
• 1 cup choc chips
• 1¼ cups self raising flour
• 1/2 cup plain flour
• 2 tbsp milk

Instructions

1. Preheat your oven to 180 Celsius (approximately 360 F).
2. In a large bowl cream the butter and sugar until light and fluffy.
3. Add the vanilla, then the eggs, one at a time, mixing well between each one.
4. Add the mashed banana and choc chips and stir through.
5. In a separate bowl sift or whisk the two flours together, then add the flour to the mixture a little at a time, alternating with the milk. Mix until combined.
6. Bake in the oven for 20-25 minutes or until the edges begin to brown and a skewer inserted comes out clean.

I don’t usually bother to ice any of the muffins or cupcakes I make. We don’t need the extra sugar from the icing and waiting for them to cool down enough rarely happens around here, but I made these for a special occasion, and they would not be banana milkshake muffins with that dollop of chocolate on the top!  So we waited, not so patiently, for them to cool completely and then iced them with this simple chocolate icing/frosting.

Easy Chocolate Icing/Frosting

Yield: enough for lots of muffins!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

• 50 gms butter - softened
• 3 tbsp milk
• 1 1/2 cups of icing sugar
• 2 tbs cocoa

Instructions

1. Put all the ingredients in a mixing bowl and mix with electric beaters in high until smooth and creamy.
2. Add more icing sugar or milk to get your desired consistency.
3. The longer you whip it the lighter it will become.

Don’t forget the sprinkles!!!

So… What’s your favourite milkshake flavour?