I call the banana muffins the "classic muffins". When it comes to muffins, my favourite flavours are Banana, Blueberry and chocolate. Personally, I prefer plain banana muffins with huge chunks of bananas in it as compared to chocolate chip banana muffin as i feel that chocolate chips will override the banana taste. I usually get my muffins from one of the stall at Amoy Hawker and the muffins they serve are really delicious. My all time favourite from that stall is their double chocolate chip muffins, moist and fluffy. However, I thought their standards have dropped slightly. It used to be better in the past. This recipe yields really fluffy muffins. Look at how airy the muffins are. Be generous with the banana filling too. I regret adding too little banana filling but they still tasted fantastic!

Recipe (Makes 12 cupcakes, adapted from Nigella)

75 grams butter (melted)
250 grams self-raising flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 pinch of salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
115 grams caster sugar
1 teaspoon vanilla extract
1 teaspoon honey
3 large bananas (ripe)
2 medium eggs
125 ml milk

1. Preheat oven to 180c
2. Leave melted butter to cool
3. Mash 2 bananas well. Chop the other banana into chunks
4. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg into a bowl. Add the sugar and mix well. In a second bowl, with a folk, beat together the eggs, vanilla extract, honey, butter and milk.
5. Add the bananas to the egg mixture and stir.
6. Make a well in the dry mixture and add the egg mixture. Stir roughly with a folk. Add some banana chunks into each muffin. 
7. Grease a muffin/cake tin well and fill each space with the mixture. 
8. Put in the oven for 20-25 minutes.
9. Once golden brown and firm remove from oven leave to cool for 5 minutes in the tin and then 5 minutes on a wire rack.