Something Sebastian and I love doing together is jumping in the kitchen and doing a spot of baking. I will admit, I am not 100% sure if he loves the baking side of it or the licking the bowl / beaters afterwards?!? All the same I love the time we spend together and there is always hope that this will turn into a love of baking.
Another thing I love is Summer and the warmer weather it brings with it. What I’m not that keen about is the fact fruit goes off so quickly – especially bananas. Now, whilst I love Banana Chocolate Chip Muffins I am not a fan of bananas so the slightest hint of them going off they are re-homed into my freezer. However, I don’t really want a freezer of frozen bananas so these Banana Chocolate Chip Muffins certainly take care of that. They are always a favoured addition to lunchboxes and make the perfect morning or afternoon snack. I really like that they are moist yet not too banana-ry and super yummy!
The recipe makes 12 generous muffins or 18 mini muffins (these are great for little hands) and if your not eating them straight away freeze rather well too. I always make a double batch as they are so easy to whip up and pop one in the freezer so I always have something on hand for those impromptu visits or visitors.These Banana Chocolate Chip Muffins are best eaten still warm straight out of the oven when the chocolate is still all melty. I also like to make them without the chocolate chips, not as yummy but a healthier alternative for little tummies and at least you know what is in them.
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/3 cup white sugar
- 60 grams butter
- 2/3 cup mashed bananas (approx 2)
- 1/2 cup chocolate chips (I love using white chocolate with banana)
- 1 egg
- 1/2 cup milk
- Preheat oven to 190 degrees Celsius. Grease (or use muffin cases) a 12 hole muffin tin
- In a large bowl rub together flour, baking powder, sugar and butter into fine breadcrumbs
- In a seperate bowl, add mashed bananas, chocolate chips, egg and milk
- Add your wet ingredient to your dry ingredients and mix until just combined
- Spoon mixture evenly into tins and bake for 18 - 20 minutes
- **Chocolate chips can be omitted making the perfect snack for little ones**
My freezer is now home to a couple of dozen of these yummy muffins. I find kept in the freezer they last a bit longer as I am less tempted to eat them ALL. THE. TIME. Because, seriously who doesn’t love yummy muffins, especially when there is chocolate in them?!? Tell me, what’s your favourite muffin recipe / flavour combination? Banana chocolate chip would have to be up there for me; as well as those fabulous Caramello Filled Easter Cupcakes with the caramello chocolate inside..