This is a great recipe – a tried and true favourite from the classic kiwi Edmonds Recipe Book.
I have been making this recipe for years, it is one of those rare ones that all 5 of us love! We often have bananas going brown in the bowl so if that happens we pop them in the freezer until we might feel the need to bake.
This is a great recipe to double, we often too and pop the second batch in the freezer, they are great to pull out for unexpected guests, for the kids lunch boxes or as a delicious warm pudding with ice cream!
Perfect either warm from the oven, cold the next day or two and great for storing in the freezer. Simply get them out for lunch boxes and they will be thawed by morning tea.
Banana Chocolate Chip Muffins
Delicious flavoursome muffins. Packed full of banana and chocolate chips. These will become a firm favourite.
Ingredients
- 2 1/2 cups flour
- 3/4 cup brown sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup chocolate chips
- 1 cup milk
- 2 eggs
- 125g butter, melted and slightly cooled
- 1 tsp vanilla essence
- 3/4 cup mashed ripe banana (1-2 large bananas)
Instructions
Preheat oven to 200C and grease a 12 cup muffin tray, I use cooking spray.
The first thing to do is to melt the butter and set it aside to cool slightly.
Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.
Combine well, I often use a whisk to ensure brown sugar broken down, then add the chocolate chips.
In another bowl whisk together the eggs, butter, milk and vanilla essence, I add the butter at the last minute just before combining.
Mash the bananas well using a fork in a low bowl. I freeze my overripe bananas and you can use these for this recipe, simply allow them to thaw slightly or briefly zap in microwave.
Lightly mix the egg mixture and the banana into the dry ingredients until just combined. Do not overmix.
Divide mixture evening into muffin tray, about 3/4 full. Bake for 20 minutes or until risen and light golden.
Stand muffins for 5 minutes before removing from tins. Makes 12 large muffins.
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Let me know if you try it – so easy and tasty too! 🙂
Sarah says
Hi! I’ve run out of baking soda… what would be the adjustment using self raising flour? I do have baking powder… thanks!
justamumnz says
Just use 2 1/2 cups of self raising flour, and no baking powder or soda. Should be fine,
Hayley says
These muffins are easy and delicious! I followed the recipe to the letter (I’m not a baker…) and I thought the batter was a little dry but they came out perfect and oh-so-moist! The recipe made more mixture than 12 muffins so just made a wee banana loaf on the side – bonus! Popped some on the freezer so we don’t eat them all in one go. Thanks!
justamumnz says
I’m so pleased you enjoyed the recipe!! Great idea to freeze some too, they are lovely warmed. Anna 🙂
mydearbakes says
Really love your bake! It’s just so amazing!
Just a Mum says
Thank you 🙂 Very Kind 🙂