NO WAY! This is no ordinary banana choc chip muffin recipe, it can also be banana bread! With a banana bread base and added chocolate chips, this can easily become your families favourite snack.
To begin, it is best to use a stand mixer for this recipe because it is faster and requires less dishes to clean up afterwards. In saying that, I used to use a hand-held mixer for years in recipes just like this one and has been only recently that my wonderful mother-in-law spoilt me in buying me this stand mixer.
You want to start by preheating the oven and getting your muffin pan ready, after which you can whisk your dry ingredients together in a large bowl or stand mixer bowl.
Next is your wet ingredients, including those delicious bananas!! Combine all these ingredients into a medium size bowl to then pour into your larger bowl with the dry ingredients, and mix together. If you are using a stand mixer, use a low setting for about 2-5 minutes or until combined. Do not over mix.
“But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.”
Galatians 5:22-23
Now it is time to decide. If you stop at this step and switch to a loaf pan, you’ll have perfectly good banana bread. Otherwise you can go ahead and add your dark chocolate chips, making banana choc chip muffins.
Extra Tip:
To create lovely large-sized muffins, I end up sacrificing one of the twelve slots in the muffin pan, but in my opinion, it is so worth the larger size.
So you can now go ahead and divide the batter into the muffin slots and bake for around 25 minutes for a soft moist texture. You are welcome to bake until golden but I’ve found it doesn’t have the same effect as the 25 minute ones do.
“Jesus said to them, ‘I am the bread of life; whoever comes to me will never hunger, and whoever believes in me will never thirst.'”
John 6:35
I hope you enjoyed making this recipe and most importantly enjoyed those muffins!! (or banana bread!) Let me know if you decided to add or remove anything from the recipe because I would honestly love to hear what everyone else would do to make it their own.
Until next time,
Aria xx
Best Banana Choc Chip Muffins
Difficulty: Easy12
muffins10
minutes25
minutes35
minutesThis easy interchangeable recipe will win over the hubby, kiddos and anyone who gets the privilege to enjoy! Banana Choc Chip Muffins are a must! My recipe is a little different as it is actually a banana bread recipe turned sweet, meaning you can take out the chocolate chips and you have banana bread! Its easy, interchangeable and a pantry classic! Enjoy!
Ingredients
- Dry Ingredients:
1 3/4 cups self-raising flour, sifted
1/4 cup plain flour, sifted
2/3 cups brown sugar
1 tsp cinnamon sugar
- Wet Ingredients:
2 bananas, mashed
2 eggs, whisked
50g butter, melted and cooled
1/2 cup milk
- Extra Ingredients:
150g dark chocolate chips
Directions
- Preheat oven to 180 degrees celsius. Grease a muffin pan with butter.
- In a large bowl or stand mixer, sift flours and whisk together dry ingredients: flours, brown sugar and cinnamon sugar.
- In a medium size bowl, add wet ingredients: bananas, eggs, butter and milk.
- Add banana mixture to the flour mixture and combine. If using a stand mixer, use the paddle attachment and mix on low for 2-5 minutes or until combined. Do not over mix.
- Add chocolate chips and combine.
- Bake for 25-30 minutes. Cool.
Notes
- Gluten-free option: In the photos provided is the exact same recipe used with Gluten-free flours, and as you can see (and taste) they are just as good as non-gluten free muffins! Feel free to switch out the flours with your preferred alternative.
- Bake time: Normally, you would wait until the muffins are golden, but I, along with others I’ve served, prefer a moist, softer texture that you can achieve by baking them to around the 25 minute mark.
- Butter: I grease the muffin cups using the leftover butter from the same container that I use to melt and cool the butter (so I suppose I do step 1 after step 3). I just save time by using my fingers to scoop up the remaining butter at the bottom of the container to spread.