Banana and choc chip muffins

I had a few bananas in the fridge that needed to be used. Usually I make banana bread but the boys asked for banana and choc chip muffins, and I said why not!

This recipe gave 12 moist and yummy muffins. It’s a healthy enough version that can be used for morning or afternoon tea or a snack in between. 

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Ingredients

  • 60g butter, unsalted
  • 2 cups of wholemeal self raising flour
  • 1/4 cup of caster sugar
  • 2 eggs
  • 2 ripe bananas
  • 1/2 cup of choc chips – feel free to add more!

Directions

  1. Preheat oven to 200C or 180C fan-forced. Use a silicone muffin tray which eliminates the need for oil or paper cases. If you don’t have one, line a muffin tray with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
  2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
  3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don’t beat the mixture or the muffins will be tough.
  4. Spoon the mixture evenly into the silicone tray or muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 5 minutes. Transfer the muffins to a rack to cool.

Trying to resist a warm muffin is hard!!

 

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