Banana Muffins


100g plain flour

75g whole meal flour 

1/2 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

3 large ripe bananas, mashed

100g caster sugar

1 egg

75g butter, melted

1 teaspoon vanilla extract 

3/4 cup chopped walnuts (optional)

1 cup semi sweet chocolate chips (optional)


Preheat the oven to 180 C / Gas 4. Place 10 paper baking cases in a muffin tin.

Sift together the flours, baking powder, bicarbonate of soda and salt; set aside.

Combine mashed bananas, sugar, egg, vanilla, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Mix in walnuts and chocolate chips, if using. 

Spoon evenly into baking cases in muffin tin.

Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

Adapted from:


Chocolate Chip Cookies (Double Tree)

1/2 cup rolled oats

2-1/4 cup all-purpose flour

1-1/2 tsp. baking soda

1 tsp. salt

1/4 tsp. cinnamon

1 cup (227g) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1-1/2 tsp. vanilla

1/2 tsp. lemon juice

2 eggs

3 cups semi-sweet, chocolate chips

1-1/2 cup chopped walnuts


Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies. 

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Tasting Notes

Crispy outer rim but soft and fluffy in the middle. Very tasty. 


Didn’t use 100% of the recommended flour.