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!
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- 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
197
What did you think of this recipe?
Eden
Wow. Thank you for the recipe.
5
Unknown
Great muffins. I can't stop eating them and the mix goes a lot further then making just 12 muffins or maybe my tins are small. Thanks.
5
Brianna Ross
Amazing and delicious. Thank you Chelsea. You've made a gorgeous recipe!
5
Ayla
Perfect. 12 large muffins.
5
Trixie
Love this recipe
5
Paul
Tasted good but stuck real bad to the papers.
3
Unknown
In the oven now, smell delicious and easy to make, thumbs up here!
5
Gina
They taste good but when ever you don't spray the muffin papers with oil they stick bad. It is better to just spray the insides if you don't want it sticking.
4
Mel
Like all Chesea recipes they are wonderful to the end and always full of surprises. All recipes are Grand daughters favourites.
5
Kelsey
I made these for the first time today with my 2.5 year old son and these turned out really well. My son ate two of them and said \Yummy muffin\" and I thought they were delicious too and a super easy recipe."
4
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
197
What did you think of this recipe?
Eden
Wow. Thank you for the recipe.
5
Unknown
Great muffins. I can't stop eating them and the mix goes a lot further then making just 12 muffins or maybe my tins are small. Thanks.
5
Brianna Ross
Amazing and delicious. Thank you Chelsea. You've made a gorgeous recipe!
5
Ayla
Perfect. 12 large muffins.
5
Trixie
Love this recipe
5
Paul
Tasted good but stuck real bad to the papers.
3
Unknown
In the oven now, smell delicious and easy to make, thumbs up here!
5
Gina
They taste good but when ever you don't spray the muffin papers with oil they stick bad. It is better to just spray the insides if you don't want it sticking.
4
Mel
Like all Chesea recipes they are wonderful to the end and always full of surprises. All recipes are Grand daughters favourites.
5
Kelsey
I made these for the first time today with my 2.5 year old son and these turned out really well. My son ate two of them and said \Yummy muffin\" and I thought they were delicious too and a super easy recipe."
4
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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?
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