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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)

4.2

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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{has_more=true, offset=20, total=205, results=[{comment_text=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 :), approved=true, user_name=Charlotte, hs_createdate=1728261407124, rating_new__1_5_=4, id=16406531901}, {comment_text=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, approved=true, user_name=Megan, hs_createdate=1726364717146, rating_new__1_5_=4, id=15261921890}, {comment_text=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., approved=true, user_name=Leanna, hs_createdate=1726174546673, rating_new__1_5_=5, id=15172552736}, {comment_text=Very good 👍, approved=true, user_name=Stacey, hs_createdate=1725956944096, rating_new__1_5_=4, id=15044244814}, {comment_text=great, approved=true, user_name=cath mckenzie, hs_createdate=1725757374922, rating_new__1_5_=5, id=14970010383}, {comment_text=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., approved=true, user_name=Debbie, hs_createdate=1724631706109, rating_new__1_5_=5, id=14692639488}, {comment_text=They were ok., approved=true, user_name=Janet, hs_createdate=1724629114199, rating_new__1_5_=3, id=14692478988}, {comment_text=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, approved=true, user_name=Anna, hs_createdate=1724320867251, rating_new__1_5_=1, id=14641046692}, {comment_text=Yummy, approved=true, user_name=Patricia Wilson, hs_createdate=1724115899489, rating_new__1_5_=5, id=14594226253}, {comment_text=Beautiful moist and hold together really well. Are very presentable looking once baked as well. I make 6 jumbo muffins with this recipe, and also use three bananas instead of two, approved=true, user_name=Cee, hs_createdate=1723150141888, rating_new__1_5_=5, id=14449943878}]}

Reviews

205

What did you think of this recipe?

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

Cee

Beautiful moist and hold together really well. Are very presentable looking once baked as well. I make 6 jumbo muffins with this recipe, and also use three bananas instead of two

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.