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Banana Chocolate Chip Muffins

Posted: December 26, 2014
Categories: Chocolate Desserts

Since the banana cake is such a hit in our household and I’ve lost track of how many times I made it, I felt I needed to switch things around before anyone gets sick of it. How else could I create this moist and decadent goodness into other varieties? Quick check with google and muffin came up to be on top of the list. To be honest, I’m not a big fan on muffins. They tend to be dense, buttery and I don’t know, just not my type of “cake”. When I made a test batch of these banana chocolate chip muffins, I wasn’t too hopeful. But life is full of sweet little surprises – in this case, these muffins gave me just that.

 

Ingredients:
Dry
1 ¾ cup (245 g) cake flour
1 tsp baking powder
1 tsp baking soda
150 g semi-sweet or bittersweet choc chips

Wet
2 eggs
7/8 cup (175 g) caster sugar
1 tsp vanilla extract
3 ripe bananas – mashed
2 tbsp condensed milk
2 tbsp milk or yoghurt
½ cup (150 ml) vegetable oil
1 tsp cinnamon (optional)

Makes 14 muffins

Recipe source: The batter baker (with slight modifications)

banana choc muffin ingredients.

The line up.

Preheat oven to 160°C / 320°F. Whisk the eggs and sugar together until pale and creamy. You can use a hand whisk or hand mixer.

creaming eggs and sugar

I’m using a hand whisk. :-)

creaming sugar and eggs

After 5 mins of arm workout, this is what you should be looking for.

 

Add in the rest of the wet ingredients and mix well.

wet ingredients

 

Add the baking powder and baking soda to the flour and sift together. In 3 batches, fold the flour into the wet mixture.

folding flour

 

Lastly, dust the chocolate chips with some flour and fold into the mixture. The flour will prevent them from sinking to the bottom of the batter.

 

chocolate chips with flour

Don’t go crazy with the flour. Just a tablespoon or so will do.

Use a ladle and scoop the batter into individual muffin cups.

muffin batter

muffin batter

 

I’m using the muffin cups to line the tray. If you do not have them, simply grease the muffin tray lightly. The muffins should come out easily when they are done.

Bake for 20 to 22 mins or until an inserted skewer comes out clean.

 

muffin batter

banana chocolate chips muffins

Nice and golden! 😀

banana chocolate chips muffins

Bake for 20 to 22 mins or until an inserted skewer comes out clean.

 

Full Instructions:

Preheat oven to 160°C/320°F. Whisk the eggs and sugar together until pale and creamy. You can use a hand whisk or hand mixer.

Add in the rest of the wet ingredients and mix well. Add the baking powder and baking soda to the flour and sift together. In 3 batches, fold the flour into the wet mixture. Lastly, dust the chocolate chips with some flour and fold into the mixture. The flour will prevent them from sinking to the bottom of the batter.

Use a ladle and scoop the batter into individual muffin cups. I’m using the muffin cups to line the tray. If you do not have them, simply grease the muffin tray lightly. The muffins should come out easily when they are done.

Bake for 20 to 22 mins or until an inserted skewer comes out clean.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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10 thoughts on “Banana Chocolate Chip Muffins

  1. Hi Rachelle,

    Is there a substitute for the cake flour, able to use self raising flour instead?
    What type of banana would be suitable for this recipe :)

    Thanks in advance!

    1. Hi Lea, you could make your own cake flour by adding 3 tbsp corn flour to the same amount of plain flour stated in the recipe. If you are using self raising flour, simply omit the baking powder. The best banana to use is the large long kind, i.e. Dole or Del Monte. They should be left to ripen until the skin is “blackened” with black dots. :-)