Banana & Fudge Muffins

A firm favourite at our outdoor coffee hut, The Salt Dock, in the summer! 

Ingredients:

• 3 ripe bananas (about 300g), mashed
• 100g granulated sugar
• 75g brown sugar
• 120 ml vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 240g plain flour
• 1 tsp baking soda
• 1 teaspoon baking powder
• Pinch of Achill Island Sea Salt
• 125g Achill Island Sea Salted Caramel Fudge, chopped into small pieces

Method

1. Preheat your oven to 180°C. Line a muffin tin with paper liners or grease the cups oil.

2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

3. In another bowl, whisk together the flour, baking soda, baking powder, and Achill Island Sea Salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix, as this can make the muffins tough.

5. Gently fold in the chopped Achill Island Sea Salted Caramel Fudge pieces.

6. Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.

7. Bake in the preheated oven for 18-22 minutes, or until a skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown and slightly springy to the touch.

8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.