Description
Whip up our Banana Chocolate Chip Muffins in just 30 minutes for a no-fuss, delicious treat. These dairy-free muffins combine the sweetness of ripe bananas with rich chocolate chips, making them the perfect choice for a quick breakfast or an enjoyable afternoon snack. Simple ingredients, easy steps, and ready in a flash—start your day right or satisfy those midday cravings effortlessly!
Ingredients
1 1/2 cups all-purpose flour (cake flour)
1 cup castor sugar
1 tsp bicarbonate of soda
1/2 tsp salt
3 medium (over) ripe bananas
1 large egg, room temperature
1/3 cup sunflower oil
1 tsp vanilla extract
1 cup dark chocolate chips
Instructions
1. Prep - Preheat the oven to 180°C (350°F). Grease or line a muffin tin with paper liners.
2. Make the muffin batter - Combine the dry ingredients: Mix the flour, castor sugar, bicarbonate of soda, and salt in a mixing bowl. Combine the wet ingredients: Whisk the egg, vanilla extract, oil, and mashed banana in a large mixing bowl. Add the wet ingredients to the flour mixture and gently fold in until just combined. Gently fold the dark chocolate chips into the batter.
3. Bake - Spoon the batter into the prepared muffin pan. Bake muffins for 18 - 20 minutes or until a long skewer inserted in the center comes out clean and they are perfectly golden brown.
4. Cool - Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Chef’s Tips - Don’t overmix the batter! The more you mix your muffin batter, the more gluten is developing —which is great for a yeast-risen, chewy bread loaf, but not so great when you're aiming for soft and fluffy muffins. An overmixed muffin batter will result in a dense, rubbery, and dry muffin. Baking times may vary depending on your oven. Start testing your muffins with a long skewer after being in the oven for 18 minutes. Add 2 - 3 minutes to the clock if it’s not quite done.
How to store these muffins - Room Temperature: Store muffins in an airtight container at room temperature for 2-3 days. Freezer-Friendly: Freeze muffins for up to 3 months in an airtight container. Or wrap the muffins individually in plastic wrap and place them in a freezer-safe bag, ensuring they are well-sealed to prevent freezer burn. Always remember to date and label whatever you put in the freezer, your future self will thank you!
- Prep Time: 10 minutes
- Cook Time: 18 - 20 minutes
- Category: Muffins
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 25.5 g
- Sodium: 209.9 mg
- Fat: 12.1 g
- Carbohydrates: 42.8 g
- Protein: 3.3 g
- Cholesterol: 16.4 mg
