Banana and Chocolate Chip Muffins
Banana muffins are a great way to use up overripe bananas! For variation, swap out the chocolate chips with fresh blueberries or add zest from orange in the mixture. Super easy, perfect lunchbox treats!
- Serves: 12 persons
- 1 ½cup flour
- 1tsp baking powder
- ½tsp baking soda
- 1tsp Gregg's Ground Cinnamon
- ½cup soft brown sugar
- ¼cup neutral oil ( vegetable, canola, rice bran)
- 2eggs (no 7)
- 1cup mashed bananas ( 2 large ripe bananas)
- ⅓cup dark chocolate chips
Step 1Preheat oven to 180°C (fan assisted). Grease a 12 hole muffin pan.
Step 2Sift flour, baking powder, baking soda and Gregg's ground Cinnamon into a mixing bowl. Stir in brown sugar, breaking up any lumps if necessary.
Step 3In a separate bowl whisk together oil, eggs and mashed bananas. Pour into the dry ingredients and add the chocolate chips. Stir to just combine ingredients. Spoon mixture into the prepared muffin tin.
Step 4Bake for 15-20 minutes, until tops are golden and cooked. The centre of the muffin will spring back when lightly touched with your finger. Leave in the tin for 5 minutes before removing the muffins to a cake rack to cool.