Bananas! There are two members of my family who would eat them morning, noon and night and at all times in between given half the chance. So of course banana chocolate chip muffins are an absolute favourite! Most of the time the batch barely cools down before half of them are gone. But we all know baking is best straight out of the oven!
These muffins are perfect for school lunchbox treats, after school snacks or impressing your friends by taking them as a plate for those shared morning and afternoon tea catch ups. They are super quick to whip up and are loved by kids and adults alike.
The recipe below is based on the fruit muffin recipe in the Edmonds Cookbook, as a kiwi you know you can’t go wrong with the Edmonds Cook Book! We have made some slight modifications to the classic recipe by using brown sugar and addition the of chocolate, but the well loved components still remain.
Here it is…
1/4 cup vegetable or canola oil
1/2 cup brown sugar
1 cup milk
2 cups plain flour
4 tsp baking powder
1 tsp cinnamon (optional)
3 medium ripe bananas, mashed
1/2 cup dark chocolate chips
- Preheat the oven to 200ºC
- Beat egg, oil, brown sugar, and milk together in a bowl.
- Sift flour, baking powder and cinnamon (if using) into the egg mixture
- Mix in the banana and chocolate chocolate chips until just combined
- 3/4 fill greased muffin tins or silicone bake cups with the mixture
- Bake for 15mins or until golden
Tip: If you are using mini muffin plans to cook the muffins then cook at 180ºC for 10mins or until golden. Mini muffins are perfect for little hands to hold and for little tummies to handle!
Tell us how your muffins turned out by posting a picture to our Facebook or Instagram pages!