Banana Chocolate Chip Muffins
These banana choc chip muffins are light, fluffy and moist, with the added treat of gooey chocolate chips scattered throughout.
Servings: 15 muffins
Calories: 103kcal
Equipment
- Cupcake Liners
- Cookie Scoop
- Measuring Spoons and Measuring Cups
- Electric Hand Mixer
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 ripe bananas
- 1 teaspoon vanilla extract
- ⅔ cup butter (150g)
- ¾ cup brown sugar
- 2 eggs
- ¾ cup chocolate chips
Instructions
- Pre-heat the oven to 320F / 160C. Prepare a muffin tin with cases.
- Sieve flour, baking powder and baking soda into a large bowl. Set aside.
- Mash together bananas and vanilla extract. Set aside.
- Cream together the butter and sugar until light and fluffy.
- Add 1 egg and 1 tablespoon of the flour mixture, mix until fully incorporated.
- Add 2nd egg and and 1 tablespoon of the flour mixture, mix until fully incorporated.
- Mix in bananas.
- Fold in the remaining flour and the chocolate chips. Be careful not to over mix.
- Use a cookie scoop to divide the mixture into 15 muffin cases.
- Bake in oven for 20 minutes, or until a knife comes away clean when inserted in the middle.
- Allow to cool for a couple of minutes in the tin before transferring to a wire rack to cool.
Video
Notes
- The best bananas for this recipe are ones that are very ripe and turning brown (but not yet black!)
- Use a cookie scoop to transfer the batter into the muffin cases - this will make sure they are all even.
- Top each muffin with a couple of choc chips so that they look perfect.
- These muffins freeze really well, making them perfect for batch-baking. Store them in the freezer in an airtight bag or container for up to 3 months.
Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 75mg | Fiber: 1g | Sugar: 3g