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Muffins

Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 15 min
Yield: 12
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)

4.1

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

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

This popular sugar is used...

details

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Reviews

196

What did you think of this recipe?

Jenny

Worst banana muffin recipe I’ve used :( also first one I’ve used with oil not butter- big mistake!

Charlotte

Good recipe- I used a mix of butter and coconut oil instead of olive oil and reduced the sugar slightly, and they turned out really good :)

Megan

This is perfect to adjust for my daughter who is dairy free and I made a double batch to put some in freezer for lunch boxes, Very Yummy

Leanna

Really lovely and moist. Be careful not to over mix and I recommend adding an extra banana as well as baking longer to achieve perfection.

Stacey

Very good 👍

cath mckenzie

great

Debbie

Absolutely delicious and super easy to make. My family love them. Moist and tasty. I also use 3 medium bananas and DON'T OVERMIX, as stated in the recipe.

Janet

They were ok.

Anna

I just made this recipe and am throwing the entire batch out. I bake A LOT and it’s always perfect but the oil in this recipe ruins the muffins, should be butter. Disappointing

Patricia Wilson

Yummy

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.