Better Banana Chocolate Chip Muffins


 Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Better Banana + Chocolate Chip Muffins -8

Muffins are a great opportunity to make some healthy changes to recipes. They don’t rely on sugar or fat so much for their structure so sugar can be reduced and butter can be swapped for healthier oils. I personally don’t have anything against butter (duh) but it’s not in the “eat lots”part of the food pyramid, right? Muffins are also superb lunchbox fillers, and having a healthy option for kids (and grown ups!) that tastes great is a win. A little bit of chocolate is balanced by whole wheat flour, fruit and low added sugar so i’m pretty sure we come out ahead. Muffins are easy to make – the trick is to have a light hand when mixing wet and dry ingredients.

The mini ones I made were inhaled in two days by a single person.. I froze the rest for my lunches – I just grab one out in the morning and it’s thawed by the time I want it in the afternoon!

Heat the oven to 200C (395F). Line a regular or mini muffin pan with paper cases.

Sift the flours, brown sugar, baking powder, salt and cinnamon into a bowl.

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Whisk together until well combined.

In another bowl whisk together the mashed banana, milk, egg and vanilla. Looks so good right now…jeez just trust me!

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Melt the butter and whisk into the other wet ingredients. Add the wet ingredients to the dry ingredients. Gently fold together until about half mixed. Add the chocolate chips.

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Fold a couple of times more until it looks not quite mixed. It should still have some streaks of flour.

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Divide the mixture evenly between 12 regular muffin cups or 36 mini muffin cups.

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Bake mini muffins for 10 to 12 minutes, and regular muffins for 15 to 18 minutes until risen and slightly golden. The muffins should spring back when lightly pressed in the centre.

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Transfer the muffins to a wire rack to cool.

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Throw these muffins together today, and feel virtuous at lunch all week! It totally works.

Better Banana Chocolate Chip Muffins


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 regular or 36 mini muffins

Tender muffins packed with banana flavour and studded with chocolate chips.

Ingredients:

  • 1 cup (14o grams) all purpose flour
  • 1 cup (155 grams) wholemeal flour
  • 1/2 cup (85 grams) lightly packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 and 1/2 cups mashed banana (approx 3-4 bananas)
  • 1/2 cup (120 mls) milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 8 tablespoons (115 grams) butter, melted or coconut oil or vegetable oil
  • 2/3 cup (100 grams) chopped chocolate or chocolate chips

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Regular or mini muffin pan lined with paper cases.
  • Optional: small or large food scoops to portion muffins

Directions:

Heat the oven to 200C (395F). Line a regular or mini muffin pan with paper cases.

Sift the flours, brown sugar, baking powder, salt and cinnamon into a bowl.Whisk together until well combined.

In another bowl whisk together the mashed banana, milk, egg and vanilla. Looks so good right now…jeez just trust me!

Melt the butter and whisk into the other wet ingredients. Add the wet ingredients to the dry ingredients. Gently fold together until about half mixed. Add the chocolate chips.

Fold a couple of times more until it looks not quite mixed. It should still have some streaks of flour. Divide the mixture evenly between 12 regular muffin cups or 36 mini muffin cups.

Bake mini muffins for 10 to 12 minutes, and regular muffins for 15 to 18 minutes until risen and slightly golden. The muffins should spring back when lightly pressed in the centre.

Cook’s Notes:

  • Use any type of chocolate chip that you like, or swap for nuts or dried fruits
  • I find the best banana flavour comes from really overripe bananas that I have frozen. The freezing also breaks the banana down so when they thaw they mash up super easily
  • Swap the milk for any non-dairy milk to make these muffins suitable for those intolerant to lactose

 – These muffins are best on the day they are made, and freeze well for lunchboxes – 

Adapted from Alison’s Marvellous Muffins.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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