Banana and Chocolate Chip Muffins
- SuperSavvySavers
- 1 day ago
- 3 min read
Do you have some bananas that are starting to turn? Spotted a bargain bunch in the reduced section, or maybe even picked up a few 'ripe' freebies...
If you have bananas that have started to go soft that no longer look enticing enough to peel and eat, don't throw them just yet! You can turn them into something totally delicious using just a few store cupboard ingredients.
Did you know... eating banana breads and muffins comes with health benefits! Banana breads are rich in essential nutrients and bananas themselves are packed with vitamins and minerals like potassium, vitamin C, and vitamin B6. So even though banana bread and banana muffin recipes contain sugar, fat, and overall calories... most banana breads and muffins serve as a good source of key vitamins and minerals 🤩
That's what we're sticking to anyway! 😆
No mixer required for this recipe, just a mixing bowl, fork and a spoon!
Banana & Chocolate Chip Muffin Recipe
The recipe makes 12 banana and chocolate chip muffins. The recipe is quick and easy and makes delicious light, moist and fluffy muffins. I've made banana muffins lots of times with the children, but these ones were so delicious, we made another batch to freeze for the kids school lunchboxes!
We think the secret ingredient was the buttermilk. We haven't used buttermilk before, and we couldn't even find any in the shops, so we used an 'alternative'. Basically it's cream or milk with a splash of lemon juice.
Ingredients
Makes 12 Muffins
2 or 3 small to medium ripe bananas (about 250g)
75g melted butter (salted or unsalted - whatever you have!)
65g granulated sugar
65g light brown sugar
1 egg
3 tsps vanilla essence/extract
3 tbsp buttermilk (or 3 tbsp of cream or milk + a squeeze of lemon)
280g plain flour
1/2 tsp bicarbonate of soda (baking soda)
1 tsp baking powder
1/2 tsp salt
1 pack of chocolate chips (100g... or more! 😆)
tsp = teaspoon
tbsp = tablespoon
You will need -
Mixing bowl
Spoon for mixing
Fork for mashing
Wire rack for cooling
Muffin tray + 12 muffin liners
Method
Preheat oven to 180-190°c and prep a muffin tray with your muffin liners.
Add the peeled bananas to your mixing bowl and mash with the fork.
Add the melted butter (wait til the melted butter is cooled... don't add hot butter!)
Add the sugars. Stir together the bananas, butter and sugar.
Add 3 tablespoons of buttermilk (if you have it). No buttermilk? Use 3 tablespoons of cream if you have it or just use regular milk and a squeeze of lemon.
Add one egg and vanilla extract. Mix it all together.
Now add your dry ingredients - flour, baking powder, bicarbonate of soda and salt.
If your mixture still looks too 'wet' just add a little more flour! (it largely depends how much banana you add as to how wet the mixture can be)
Add the chocolate chips but save a few to sprinkle on the top.
Divide the mixture equally into your 12 prepared muffin liners. Top each with a few additional chocolate chips for extra yumminess.
Pop the tray in the oven for about 8 minutes without opening the door. Then reduce the temp slightly and bake for another 7-8 minutes. (I usually have to spin my baking tray around half way through cooking to avoid one side burning! 🙄)
Test the muffins are cooked through - stick a knife in the centre of one to check if it comes out clean.
Let them cool gently in the tray then pop the muffins onto a wire rack to cool completely.
Try to resist scoffing the lot all in one day! 😆 🧁🧁
Made too Many?? Freeze them for later!
These banana and chocolate chip muffins are great for freezing. Just pop them onto a baking tray and put the tray in the freezer to freeze the muffins through individually, then transfer them into a freezer bag and store in the freezer until needed.
Great for the kids school lunchboxes 👍
Comentários