Banana chocolate chip muffins

banana chocolate chip muffins

We had some bananas left the other day so I waited till they were really really ripe before we made these banana chocolate chip muffins. I hadn’t baked with my girl since Christmas when we made gingerbread man cookies and Christmas cupcakes and since I hurt my foot recently and can’t bring the kids out, I thought it’s a perfect activity to spend some time together!

So here’s tutorial featuring my little girl (scroll down for the printable recipe).

She peeled the bananas and mashed them while I melted the butter and let it cool by placing the small saucepan in a bowl of water:

DSC_0826

I also let her help out with measuring the wet and dry ingredients (it’s great to see that she’s got a good grasp of how to read the three-digit numbers off the digital weighing scale correctly!)

Then she got to crack the eggs and mix the ingredients:

DSC_0828Not without trying to steal some chocolate chips while she was at it:

caught in the act

Pour the wet ingredients into the bowl with the dry ingredients and fold it in (don’t over mix the batter):

DSC_0832Then spoon the batter into souffle cups since we have no muffin pan:

DSC_0833

Then bake in the preheated oven for 30 minutes.

Well, these turned out really delicious!

banana chocolate chip muffins

Here’s the banana chocolate chip muffins recipe I adapted from Joy of baking:

Banana chocolate chip muffins
Author: 
Recipe type: Dessert
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 115g semi sweet chocolate chips (see cooking note 1)
  • 230g self-raising flour
  • 130g fine white sugar (see cooking note 2)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 3 ripe large bananas, mashed well
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 180degC (see cooking note 3) and place the oven rack in the middle of the oven.
  2. Line a 12 - ½ cup muffin pan with paper liners or butter or spray with a non stick spray or use souffle cups like me if you don't have a muffin pan.
  3. In a large bowl combine the flour, sugar, baking soda, salt, cinnamon, and chocolate chips.
  4. In another bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a spatula, lightly fold the wet ingredients nto the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will make the muffins rubbery) Spoon the batter into the prepared muffin tins. Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Serve warm or at room temperature.
  6. Makes 12-14 muffins.
  7. Read more: http://www.joyofbaking.com/breakfast/BananaMuffins.html#ixzz2UqgBSie8
Notes
1. Replace chocolate chips with walnuts or pecans if desired. I have a nut allergy so I've used choc chips instead.
2. Increase the sugar to 150g if you are using nuts instead of chocolate chips.
3. I'd try baking the muffins at 200degC for 20min the next time. I find the muffins didn't turn out as golden as I'd have liked.

Have a go at these recipes:

blueberry muffinsThe easiest blueberry muffins Quick and easy browniesQuick and Easy brownies Lemon Poppy Seed cupcakes (with Christmas decorations)

 

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This entry was posted in Breakfast ideas, Desserts, Food for kids, Recipes, Recipes for the family and tagged . Bookmark the permalink.

1 Response to Banana chocolate chip muffins

  1. mydearbakes says:

    Wow, the muffins looked so delicious! =D
    mydearbakes recently posted…mydearbakes’ “I’m a Baking Enthusiast” Award! – May 2013 WinnerMy Profile

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