Soft Brown Sugar
This popular sugar is used...
Details page sections
Muffins
Banana Chocolate Chip Muffins
10 mins
15 mins
Easy
12
These banana chocolate chip muffins stay wonderfully moist for at least 3 days. They might last longer but we'd eaten them all by then!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 2 eggs
- 2 ripe bananas, peeled and mashed
- 1 cup Meadow Fresh Milk, any type (250ml)
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 2 ½ cups Edmonds Standard Grade Flour (375g)
- 4 tsp Edmonds Baking Powder
- 1 cup chocolate chips (200g)
Chelsea Products in Recipe
Reviews
213
What did you think of this recipe?
Wendy
Very yummy and easy to make
5
Bailey
4
Sarah
We love these in our house. They freeze so well for school lunches. I make a batch on a Sunday, let them cool then pop in the freezer in a sistema container. Done.
5
Caitlin
Easy to make, no sweetness to them apart from the chocolate. Wouldn’t recommend making these
1
Ivie
We love it I did it with my 3 year old cousin
4
Jazz
Absolutely amazing :) I loved making these I use to make these all the time 3 years ago they turn out amazing every time I doubled the recipe to make a cake and 12 muffins with my thermostat on my oven not working correctly it's hard to get them perfect. I'll be making these the next time I have bananas I need to use up I'll try a few white chocolate chips with the dark Chocolate chips :) Thank-you Chelsea
5
Brenda
Excellent taste, moist and scrumptious. Used only 1/2 c of brown sugar. Probably could drop it back to a 1/4 c. Very sweet.
5
Mahi
5
Ester
Beautiful ❤️
5
elizabeth rodrick
amazingly lovely muffins
5
Method
Preheat oven to 180°C bake / 160°C fan bake. Line a 12-hole regular size muffin tin with paper cases.
In a large bowl, lightly whisk the eggs, mashed bananas, milk, Chelsea Soft Brown Sugar and oil together.
Add flour, baking powder and chocolate chips. Mix until just combined (don't over mix - the ingredients should just be gently stirred together to combine).
Spoon into prepared tin (filling the cases nearly to the top for 12 big muffins) and bake for 15 - 18 minutes, until puffed and golden brown. Cool on a wire rack.
Delicious served warm, but will keep well in an airtight container for at least 3 days.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
213
What did you think of this recipe?
Wendy
Very yummy and easy to make
5
Bailey
4
Sarah
We love these in our house. They freeze so well for school lunches. I make a batch on a Sunday, let them cool then pop in the freezer in a sistema container. Done.
5
Caitlin
Easy to make, no sweetness to them apart from the chocolate. Wouldn’t recommend making these
1
Ivie
We love it I did it with my 3 year old cousin
4
Jazz
Absolutely amazing :) I loved making these I use to make these all the time 3 years ago they turn out amazing every time I doubled the recipe to make a cake and 12 muffins with my thermostat on my oven not working correctly it's hard to get them perfect. I'll be making these the next time I have bananas I need to use up I'll try a few white chocolate chips with the dark Chocolate chips :) Thank-you Chelsea
5
Brenda
Excellent taste, moist and scrumptious. Used only 1/2 c of brown sugar. Probably could drop it back to a 1/4 c. Very sweet.
5
Mahi
5
Ester
Beautiful ❤️
5
elizabeth rodrick
amazingly lovely muffins
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt