Delicate, moist, and fluffy banana muffins. These muffins always turn out perfectly and stay fresh for a long time. With chocolate chips folded into the batter – what’s not to love? You can use your favourite type of chocolate. Even though I’m a dark chocolate fan, I must admit that milk chocolate works perfectly in these muffins. Perfect for dessert – for you and the children.
Makes 12.
Ingredients for the chocolate and banana muffins
- 300 g plain flour
- 3 tsp baking powder
- 220 g caster sugar
- 2 large eggs
- 60 ml rapeseed or sunflower oil
- 250 ml sour cream or buttermilk/kefir
- 2 tsp vanilla extract
- 1 cup mashed ripe bananas
- 130 g chocolate chips or chopped milk or dark chocolate
Additionally:
- icing sugar, for dusting
All ingredients should be at room temperature.
In a large bowl, combine the wet ingredients: eggs, oil, sour cream, vanilla extract, and mashed bananas. Whisk until combined. Add the sugar and mix. Sift in the dry ingredients — flour and baking powder — and gently whisk until just combined. Fold in the chocolate chips.
Line a muffin tin with 12 paper cases. Divide the batter evenly between the cases. Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool on a wire rack. Dust with icing sugar before serving.
Enjoy!
Recipe source: Donna Hay.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author