Banana chocolate chip muffins
Recipe type: Dessert
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 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
  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:
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.
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