Moist Banana Chocolate Chip Muffins - perfect for school lunches & afternoon tea!

June 26, 2014

With so many muffin recipes around, it is hard to know which are good and which are a little boring. Well, this recipe is a goodie that is stored away in my little recipe file. It makes really moist muffins that are easy to whip up and are full of healthy bananas & berries (optional). A "must have" recipe for hungry kids - freeze a batch and pop them in the school lunch box each day!

 

Moist Banana Chocolate Chip Muffins

2 cups self raising flour

1/2 cup castor sugar

1/2 cup chocolate chips (I break a large piece off a big block of 62% or 72% dark chocolate and smash it into small pieces. Add this to the mix instead of chocolate chips for a superior taste).*

1/2 tsp salt

100g melted butter

1 cup  milk

1 egg

1 tsp vanilla

1 cup (2-3) mashed bananas

Method

  1. Sieve together the flour & salt.  Add the castor sugar and chocolate chips and combine to make a dry mixture.
  2. In a separate bowl or jug, mix together the melted butter, milk, egg & vanilla. Beat well so that it is combined.
  3. Mash the bananas. Stir them into the wet mixture.
  4. Make a well in the dry ingredients (add the berries* to the dry mixture, if using) and tip the wet ingredients into dry ingredients. Fold the mixtures together. Do not over mix, just use a folding action so that it combines. If you over stir, the muffins will be tough and rise in an odd shape.
  5. Fill medium muffin tins, that have been greased, with the muffin mixture. Add a few pieces of smashed chocolate or a berry or two to the top of each muffin.
  6. Optional: Sprinkle the tops of the muffins with a mixture of 1/4 cup castor sugar & 1/2 tsp cinnamon.
  7. Bake at 200 - 220 deg celcius for 12 to 15 minutes or until the muffins are golden brown on top and spring back when lightly pressed, or a skewer comes out clean.
  8. Cool in the muffin tins before turning them out on a plate for serving.

We used the CC Interiors Cake Stand to showcase our delicious muffins.

  

*If you do not want chocolate in the recipe, it works really well if you replace the chocolate with 1 cup of frozen berries (do not thaw, just add them to the dry mixture just before you add the wet mixture).





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