Banana chocolate chip muffins are an indulgent alternative to a traditional breakfast.
Just like our classic banana muffins, they are a great way to use up any leftover bananas that may be beginning to brown. The combination of banana and chocolate work perfectly together. Prepare a batch of these banana chocolate chip muffins in just 15 minutes.
- 2 ripe bananas
- 1 large egg
- 2 tbsp golden syrup
- 175g plain flour
- 1 tsp baking powder
- 75g caster sugar
- 75g unsalted butter, softened
- 100g chocolate chips
Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
The muffins are lovely warm or cold, so serve whenever you like!
Top tips for making banana chocolate chip muffins:
For an alternative twist on these muffins, swap the milk chocolate chips for white chocolate. You could even add some cherries for an additional fruity kick.
To make these healthier, simply swap out the chocolate chips entirely for sultanas, dried cranberries or diced walnuts. To stop your muffins to stop your chocolate chips sinking to the bottom of the mixture, dust them with flour before adding to the mixture.
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