Got a few overripe bananas sitting on the counter? Turn them into a batch of these irresistible banana choc chip muffins. Made with a combination of wholemeal and plain flour, they strike the perfect balance between wholesome and indulgent, with sweet banana flavour, warming cinnamon, and pockets of melted chocolate in every bite. They’re ideal for lunchboxes, afternoon tea, or a quick grab-and-go breakfast.
Banana Choc Chip Muffins
Ingredients
- 350 g ripe peeled bananas
- 150 g light muscovado sugar
- 75 ml sunflower oil
- 2 medium eggs
- 150 g plain flour
- 150 g wholemeal flour
- 100 g plain choc chips
- 2 tsp baking powder
- 1 tsp ground cinnamon
Instructions
Set the oven to 180°C/gas 4.
Mash the banana, then beat in the sugar, oil, and eggs.
Stir in the plain and wholemeal flour, chocolate chips, baking powder, and cinnamon, until well mixed.
Spoon the mixture equally between the muffin cases, and bake for about 25 minutes for smaller or 35 for deeper cakes or until risen and just firm to the touch.
Remove from the oven, lift out the muffins, and leave them to cool.
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Also See: Four-ingredient chicken and cheese egg “muffins”
Four-ingredient chicken and cheese egg muffins
Published by Woman&Home.
Feature image: Getty
