Plain flour – or all purpose flour Butter – unsalted butter. As the butter is melted before adding to the muffin batter, you don’t need to remember to let it soften! Eggs – large eggs that weight approx 60g each. Sugar – White or granulated sugar. Milk – whole or full fat milk provides more flavour, but you can use half fat or skimmed milk if you prefer. Lemon juice – or use the same amount of white vinegar. This acid is mixed with the milk to create a homemade buttermilk, which gives the muffins a soft and tender texture. Raising agents – baking powder and bicarbonate or soda (baking soda). Both help the muffin batter to rise during baking. Vanilla extract – or vanilla essence or vanilla bean paste. It adds an extra sweetness and background flavour that works so well with both the banana and chocolate. Chocolate – I prefer to use bar chocolate and roughly chop it, but use chocolate chips if you prefer. We have tested this recipe with milk chocolate, dark chocolate and white chocolate, and all types of chocolate go well in these muffins. Ripe brown bananas make the best banana muffins. Underripe bananas are less sweet, and won’t create a soft and moist muffin. Don’t over mix the batter, this will result in a tough muffin. It doesn’t matter if there are a few small lumps of flour in the batter. You can use 120ml of buttermilk instead of the milk and lemon juice / vinegar.