Lunch-box banana and choc-chip muffins

Combine two black bananas on the bench, the kids back at school and a growling craving in my empty stomach, this recipe was the obvious choice. Our middle daughter has also been asking for some choc-chip banana muffins lately, and I thought it was about time to indulge her.

Ingredients: Makes 16
110g butter, softened
180g sugar
2 eggs
1 tsp vanilla extract
240g plain flour
1 tsp bi-carb soda (baking soda)
1/3 cup milk
2 large, black-ripe bananas
2/3 cup choc-chips

Preheat the oven to 180c and grease or line 1 x 12 muffin tray and 4 muffin holes on another tray. Beat the butter and sugar together in a small bowl until light and fluffy. Add the eggs, beating well, then add the vanilla.

In a seperate bowl, sift together the flour and bi-carb soda to combine. Using a large spoon, fold the flour into the butter/egg mixture, alternating with the milk. Once combined, add the banana and choc-chips and stir gently, being careful not to over mix. Spoon dollop fulls of mixture into the prepared muffin trays and bake for 20-25 minutes or until golden brown on top and the tops spring back when pressed.

Cool in trays for 5 minutes before tipping out onto a wire rack to cool completely. Tuck in while the chocolate is still warm. These muffins also freeze well for weekday lunch boxes.


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Hi there, so nice of you to stop by! Thanks for sharing your thoughts, I love hearing what you are up to. Christine x

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