By Rebecca Rose
Page views: 61390These mini muffins taste delicious and are perfect for lunch boxes, morning teas, for a quick dessert or to have on hand to feed hungry tummies after school or work!
7 reviews
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/3 cup Chelsea LoGiCane Low GI Sugar
60g butter
2/3 cup mashed banana
1/2 cup chocolate chips
1 egg
1/2 cup milk
In a large bowl, rub together flour, baking powder, Chelsea LoGiCane Low GI Sugar and butter until mixture makes fine breadcrumbs. Stir in mashed banana, chocolate chips, egg & milk. Spoon mixture into greased muffin tins and bake at 190°C for 15 - 20 minutes until golden and puffed.
Tip: Cook the muffins in little paper cases to prevent sticking and ensure a quick clean up!
Lovely easy to make muffins. Toddler thumbs up. Recipe made 17 rather large mini muffins. Reckon it probably would have made 24 traditional mini muffins not 12 like stated.
Just made them. I found 15 mins too long for baking and and it wasn’t sweet at all.. Easy recipe, next time will try a shorter baking time and more sugar. Possibly 2/3 cups
Great recipe only downside is it says it makes 12 mini muffins. This mixture makes 24 mini muffins or 12 regular. Or even 2 mini loaf tins. All yummy, great job.
Have tried this recipe so many times and it has always turned out great. Kids and hubby all love it. Have added extra bananas and still turned out great.
Thought I had overmixed them and they would be tough, but no lovely and moist even with a bit of extra mixing. My children really like them so great for the lunchboxes.
Spot on yummy moist mini muffins :-)
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