I’m on a bit of a roll with the banana recipes. The banana buttermilk pikelets were a hit, but one can never have enough options for using up manky bananas (I’m sure the Queen said that). I don’t know if it’s the great gluts of rain we were recently seeing in Sydney, but I couldn’t keep a banana nice for more than a day or two. And, of course, not a single member of the family will touch them the minute they go even slightly spotty. Me included.
These muffins, like all muffins – dear, lovely muffins – are super easy to make and ready in no time. They make the perfect snack for afternoon tea and are just as yummy in tomorrow’s lunchbox. Feel free to leave out the choc-chips if you want to up the healthiness.
Wholemeal choc-chip banana muffins
⅓ cup brown sugar, tightly packed
1/4 cup macadamia or canola oil
3 or 4 mashed over-ripe bananas
¾ cup chocolate chips
½ cup milk or buttermilk
Preheat fan-forced oven to 180°C. Lightly grease a standard 12 hole muffin pan.
In a large bowl mix the flour, sugar and oil until well combined.
Fold through the mashed banana, chocolate chips, egg and milk and stir until just combined. Don’t over mix.
Spoon into the prepared muffin pans (each hole will be about 3/4 full) and bake for about 25 minutes.
Eat while warm or allow to cool and wrap each muffin in cling film before putting into the freezer in a ziplock bag. Pop a frozen muffin into the lunchbox and it will be ready to eat by recess.
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