This is a great recipe – a tried and true favourite from the classic kiwi Edmonds Recipe Book. 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.
Today I doubled the recipe so the quantities look higher in my photos, but as you can freeze the rest I usually do double it. Makes 24 large muffins and enough to fill my 16 mini muffin tin also when doubled.
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
125g butter, melted and slightly cooled
1 tsp vanilla essence
3/4 cup mashed ripe banana (1-2 large bananas)
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! 🙂