Banana Choc Chip Muffins
Looking for delicious and easy-to-make muffins? The search party is over. Every time we make these muffins, we get asked for the recipe. Bananas, dark chocolate chips, oats, and brown sugar make these muffins a great breakfast option, lunchbox snack, or nighttime treat. What’s great about this recipe is its simplicity.
With just a few basic ingredients and straightforward steps, these muffins are a breeze to make. If you've never made muffins before, you'll be very proud of yourself; and if you're an experienced muffin man, you won’t be disappointed!
Ingredients 12
3 bananas, ripe, peeled and diced
250 g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda, (bicarb soda)
1⁄2 cup rolled oats
100 g dark chocolate chips
1⁄2 tsp ground cinnamon
1⁄4 tsp salt
1 egg
3⁄4 cup milk
1⁄2 cup sunflower oil
1⁄2 cup brown sugar
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Method 8
Preheat oven to 180°C. Line a 12 hole muffin tray with paper liners.
Peel the , slice 2 bananas lengthways into 4 pieces and then dice into 1 cm pieces. You should have about 250g of diced banana. Slice the remaining banana into thin rounds for topping the muffins.
In a medium bowl, mix the , , , , , and . Stir to combine and set aside.
Crack the into another medium bowl then add the , and whisk until combined. Gently mix in the chopped .
Make a well in the centre of the dry ingredients then pour in the wet ingredients and gently mix until just combined. Do not over mix, you want your muffins to be light and fluffy.
Using a spoon, scoop the mixture into the muffin papers. Each paper liner should be about 3/4 full. Top each muffin with 2 slices of banana and an extra sprinkle of brown sugar.
Bake in the pre-heated oven for 18-20 minutes, or until the muffins are puffed up and golden. When a skewer is inserted into the center, it should come out clean (with the exception of melted chocolate).
Remove from the oven and allow to cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completly.
Clove Kitchen's tips
Once cool, store muffins in an airtight container on the benchtop for 3-4 days. To freeze these muffins, wrap them well and store them in the freezer for up to 3 months. Defrost them as needed. You can reheat them in the oven or cut in half and toast them.
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Notes
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