These banana choc chip muffins are so light, fluffy and moreish!  They make for a perfect lunchbox snack – adults and kids :)

To freeze stack between sheets of baking paper in an airtight container so they don’t stick together.  Otherwise, they will stay fresh stored in an airtight container for up to 3 days.

 

 

February 20, 2018
  • 10m
  • 18m
  • 30m
  • 12

Ingredients

  • 3 overripe bananas
  • 120 g plain flour
  • 260 g self-raising flour
  • 250 g milk
  • 1 tsp. vanilla bean paste
  • 60 g butter
  • 30 g rapadura or white sugar
  • 100 g dark choc chips

Instructions

Thermal Cooking Method

  1. Preheat oven to 180ºC and line a muffin tray with patty cases.
  2. Chop bananas for 10 secs/speed 4.
  3. Add all other ingredients (except choc chips) and mix for 10 seconds/speed 4. Scrape down sides and add choc chips. Mix again, 10 seconds/reverse/speed 4.
  4. 3/4 fill the patty cases and cook for approx 18 minutes. Cooking time will vary depending on how big/small the muffins are. They will be cooked once they spring back to the touch and a skewer inserted comes out clean.

Traditional Cooking Method

  1. Preheat oven to 180ºC and line a muffin tray with patty cases.
  2. Mash the bananas with a fork in a large bowl.
  3. Add all other ingredients (except choc chips) and mix with electric beaters on medium speed until well combined. Scrape down sides and add choc chips stirring to combine with a wooden spoon.
  4. 3/4 fill the patty cases and cook for approx 18 minutes. Cooking time will vary depending on how big/small the muffins are. They will be cooked once they spring back to the touch and a skewer inserted comes out clean.

Nutrition

  • 12