What's the secret to soft fluffy muffins? Don't overmix the batter. This is Nadia Lim's very easy recipe and it works well. You can swap out whatever flours/sugars/flavours you want or have on hand. You can even use replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).

Makes 12
2 c self-raising flour (or use any flour mixed with 2 1/2 tsp baking powder)
3/4 c sugar (I used coconut), or use 1/2 c honey/rice syrup/maple syrup
1/2 c chocolate chips/buttons/chopped bits (I used dark and white)
2 ripe bananas, mashed
1 egg
1/2 c neutral oil (I used coconut), or use melted butter
1 c milk (I used rice)
3/4 tsp baking soda
topping ideas if you wish: banana slice, chocolate buttons, brown sugar

Preheat oven to 180C. Line a 12-hole muffin tin with paper cases or grease lightly.

In a large bowl sift in flour and sugar and mix in chocolate.
In another bowl mash the bananas, then mix in the egg, oil, milk and baking soda.
Pour the banana mixture into the flour bowl and mix with a large spoon until just combined. Spoon evenly into your muffin cases, add your topping if desired, and bake for 12-15 min until. The top of the muffin should spring back when lightly pressed.
Leave to cool in the tin for a few minutes then turn out onto a wire rack.