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Banana chocolate chip muffins - The Simple Healthy Hub

Easy Banana Chocolate Chip Muffins

Soft, moist banana chocolate chip muffins made in one bowl with simple pantry ingredients. Easy to make and perfect for breakfast, lunchboxes, or snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g butter softened
  • 2 eggs
  • ½ cup raw brown sugar
  • 1½ cups self-raising flour
  • 1 tsp baking soda
  • ¾ cup milk
  • 2 tbsp boiling water
  • 2 ripe bananas mashed
  • ½ cup chocolate chips or chocolate buttons optional

Equipment

  • 1 Large mixing bowl
  • whisk or egg beater
  • 1 small bowl mash bananas
  • Silicone cupcake moulds or patty pans
  • skewer
  • Sifter

Method
 

  1. Preheat the oven to 180°C/350°F and line a muffin tray with silicone cupcake moulds or patty pans.
  2. In a large bowl, cream together the softened butter and brown sugar.
  3. Add one egg, beating well, then add the second egg and beat again until combined.
  4. Sift the flour and baking soda into the bowl.
  5. In a small bowl, mash the bananas until softened.
  6. Add the mashed bananas and milk, then gently fold through.
  7. Add the boiling water and gently fold through the mixture.
  8. If using, add the chocolate chips or chocolate buttons and gently fold through.
  9. Scoop the mixture into the prepared moulds, filling each three-quarters full. Makes 12 regular-sized muffins.
  10. Bake for 20–22 minutes, until a skewer inserted into the centre comes out clean.
  11. Leave to cool in the tray for 10 minutes, then transfer to a cooling rack.
  12. Once cooled, store in a well-sealed container.

Notes

  • Choc chips are optional — leave out for a plain banana muffin.
  • Use very ripe, spotty bananas for the best flavour.
  • No self-raising flour? Use 1½ cups plain flour plus 2 teaspoons baking powder instead.
  • Milk substitute: Buttermilk, almond milk, soy milk, or oat milk can all be used in place of regular milk in the same quantity.
  • Butter substitute: Olive oil can replace the butter in the same quantity for an even moister muffin. Mix the oil in with the sugar rather than creaming, since oil won't cream like softened butter.
  • Store in an airtight container at room temperature for up to 2–3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
  • Bring refrigerated or frozen muffins to room temperature, or warm briefly in the microwave, before serving.