Banana Chocolate Chip Muffins

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Banana Chocolate Chip Muffins

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These tender and delicious banana choc chip muffins are easy to make and perfect for lunchboxes or afternoon snacks. We’ve used dark chocolate chips for a more intense chocolate flavour, but you could also try substituting half for milk choc chips.

Ingredients

  • 185g plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 125g butter or non-dairy spread
  • 3 large overripe bananas, mashed
  • 175g soft light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g dark chocolate chips

Instructions

  1. Pre-heat oven to 200°C / 180°C fan and line a muffin tin with papers.
  2. Whisk together the dry ingredients in a small bowl, set aside.
  3. Melt the butter in the microwave in a microwave safe dish. Leave to cool for about 5 minutes.
  4. While butter is cooling, mix together the mashed bananas, sugar, eggs and vanilla. Once butter has cooled slightly, add this to the wet ingredients and mix well.
  5. Add the dry ingredients to the wet and mix just until there are no visible dry streaks. Tip: For the best muffins, it’s better to have a slightly lumpy batter!
  6. Add the chocolate chips and fold through.
  7. Spoon the batter evenly between the lined muffin tin. Place in the oven and drop the temperature to 180°C / 160°C fan, then bake until a toothpick comes out without any raw batter on it, about 20 minutes.
  8. Leave to cool in the muffin tin on a wire rack for about 5 minutes, then remove from the tin and leave to cool completely.
  9. Store at room temperature in a sealed container for about 3 days, or up to 5 days if kept in the fridge. Muffins can also be frozen for up to 3 months in sealed freezer bags.
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