Peel the bananas and place on a large sheet of foil, sprinkle with the brown sugar, rum, cinnamon and vanilla essence
Draw up the foil to make a package and bake in an oven at 160c for 15 minutes
Remove from the oven and allow to cool
Mix together all the remaining dry ingredients in a large bowl.
Melt the butter (I do this in the microwave on short bursts of 20 seconds) and allow to cool. Preheat the oven to 180c
Mix together the egg, milk and butter and whisk well
Mash up the banana and liquid and then stir into the egg mixture
Make a well in the centre of the dry ingredients and gradually add in the liquids
Mix gently with a fork so you have a kind of gooey paste. I found that it was important to pull in the mixture from the bottom of the bowl carefully, but you also need to be gentle and not overmix. A lumpy paste is what you want! Stir through the chocolate chips if you are using them
Spoon into pre greased or lined muffin tins and bake for 20 minutes at 180c
Allow the muffins to cool for 5 minutes before you turn them out
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