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Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
Muffins

Banana Chocolate Chip Muffins

4.1
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

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
approved=true&orderBy=-hs_createdate&limit=10&offset=130


{has_more=true, offset=140, total=197, results=[{comment_text=I swapped out the dairy milk for coconut milk, used rice bran oil, put in 4 ripe bananas instead of 2 and they turned out great. The coconut milk added a really nice flavour and using 4 bananas makes them moister for longer and taste way better. They did stick to the cases, however that doesn't bother me at all and it was only a tiny bit., approved=true, user_name=Georgia, hs_createdate=1702249866178, rating_new__1_5_=4, id=11175383401}, {comment_text=Great recipe that everyone enjoyed. Quick and easy to make., approved=true, user_name=1471070268, hs_createdate=1702249865236, rating_new__1_5_=5, id=11174113694}, {comment_text=I used melted butter instead of oil and self raising flour. muffins were excellent. Invest in silicon muffin pan and you will never again have to worry about sticking. Supermarket pans are fine., approved=true, user_name=Susan, hs_createdate=1702249865115, rating_new__1_5_=5, id=11175575896}, {comment_text=The best can't resist!, approved=true, user_name=poo, hs_createdate=1702249865002, rating_new__1_5_=5, id=11175379620}, {comment_text=I wasn't sure what flour to use so used self raising and only 2tsp baking powder - they turned out delicious ;) Very easy recipe., approved=true, hs_createdate=1702249864612, rating_new__1_5_=4, id=11175342913}, {comment_text=Just made these. I used grapeseed oil instead, added more bananas, as I had lots of over ripe ones and didn't over mix. They are moist, soft and delicious.Thank you Chelsea for the recipe., approved=true, user_name=M. Taylor, hs_createdate=1702249864530, rating_new__1_5_=5, id=11175634688}, {comment_text=These were delicious!! And so simple and easy to make! A good amount to chocolate too :), approved=true, user_name=Charlotte, hs_createdate=1702249863987, rating_new__1_5_=5, id=11175419978}, {comment_text=Scrummy! Easy to make and bake. Big favourite with everyone. I used Olive oil instead of the plain vegetable oil as that was all I had available but it worked fine.It made a nice change from our morning pancakes too., approved=true, user_name=Andy, hs_createdate=1702249863877, rating_new__1_5_=5, id=11175696514}, {comment_text=yay yay yum, approved=true, user_name=Liam millar, hs_createdate=1702249863384, rating_new__1_5_=4, id=11175505979}, {comment_text=Great, it rose pefectly it's delicious, approved=true, user_name=Theo, hs_createdate=1702249862674, rating_new__1_5_=5, id=11175419968}]}
Reviews
197

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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.
Reviews
197

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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