The preparation for these muffins couldn’t be easier, and they taste fantastic. This is a dessert/snack that is great for kids, and you can add so many other ingredients to the muffins and make this recipe more suited for your personal taste.
These muffins are much like an equivalent of banana bread. And they work for so many different times/events. Parties, snacks, cheat days you name it.
A dessert where you really cannot go wrong.
How to make these muffins
Mix your dry ingredients (self raising flour, sugar and salt) in a large bowl.
Then, add your wet ingredients (milk, banana, eggs, melted butter, vanilla extract) to a blender, and then blend until smooth and well combined.
Now just whisk the wet ingredients with the dry ingredients until you have a batter.
Now you just need a muffin tin, with 12 muffin cases, put 1 cases in each dip of the muffin tin, spray the insides of the muffin cases with cooking spray, then add your batter evenly into each muffin case.
Tip: If you find that the cases aren’t filled evenly, just use a spoon to transfer some of the batter from one muffin case that appears to be filled too much, to another case that appears to not be filled enough. Do this until your satisfied that the cases are evenly filled.
And now you just need to bake them in a pre-heated oven (180 degrees C or 350 degrees F) for 30 minutes.
Once the muffins are baked, remember to use a skewer to test if the muffins are cooked. I like to stick the skewer in the middle of a muffin.
If the skewer comes out clean, then muffin is cooked, if it comes out with batter on it, give them muffin another 3-5 minutes to cook.
Banana prep
There are 2 ways of preparing the banana for the muffin, in this recipe I blend it with the other wet ingredients so that it smoothly incorporates in the batter, but you can also mash the banana and then add it to the muffin batter. I like the blending method because I prefer to just have the flavour of the banana rather than having chunks of banana in the muffin.
However, if you prefer having the chunks of banana, then feel free to mash them instead. Just put the banana pieces on a chopping board or in a bowl, and use a fork to mash them.
Other additions and/or replacements
My personal addition for these muffins are chocolate chips because I think they go so well with the banana flavour. There are, however, so many other ingredients you could add or replace the chocolate chips with. For example:
Sultanas and/or dried cranberries – If you decide to add sultanas or cranberries, I personally would replace the chocolate chips with them rather than adding both, but it’s up to you. This will give the muffins a more fruity vibe.
Tip: Steep the sultanas/cranberries in boiling water for 30 seconds – 1 minute before adding to the batter, just to allow them to hydrate a bit. They’ll turn out looking much better for the final result. Drain them before adding them to the batter.
Blueberries – Blueberries are often amazing in cakes and muffins. Again, you can replace the chocolate chips with the blueberries, or you can half the amount of chocolate chips, and then go half and half of chocolate chips and blueberries.
Cinnamon and/or nutmeg – 2 fantastic spices for desserts like this, and they give and amazing added aroma. About half a teaspoon of of each will work wonderfully!
Cocoa Powder – Take away 20 grams of flour from the recipe, and replace it with 20 grams of cocoa powder, then you can make them chocolate and banana flavoured muffins.
Do these muffins freeze?
They most certainly do. I recommend putting them in an air tight container before storing in a freezer, and then when you’re ready, heat them back up in an oven or a microwave.
Although, if you are going to freeze them, it would be best to make and add the buttercream the day you serve the muffins, after the muffins have defrosted. Especially if you’re going to defrost the muffins in the oven or microwave.
Icing or no icing?
So I made a really nice banana flavoured buttercream in this recipe for these muffins. However, I made it optional. So you can make it or decide to leave it alone depending on what you prefer.
If you’re just looking to make something to store away and snack on later for afternoon tea or something of that nature. Then, perhaps the icing is not necessary. On the other hand, if you’re making a dessert for a gathering or a party, then the icing may be a great idea.
Other Muffin Recipes
If you want more muffin recipes, here are some others you can have a look at!
Healthy Savoury Breakfast Muffins
Apple and Cinnamon Healthy Oatmeal Muffins
Coconut, Poppyseed and Lemon Drizzle Muffins
Before we move on to the recipe, I just want to remind you that you can subscribe to stay updated for new recipe posts.
Have an amazing day and I hope you enjoy these muffins!
Easy Banana Muffins with Chocolate Chips
Ingredients
Banana and Chocolate Chip Muffins:
- 225 g of self raising flour
- 115 g of caster sugar
- 1 pinch of salt
- 175 ml of milk
- 55 g of banana flesh
- 2 large eggs
- 115 g of butter melted
- 1 teaspoons of vanilla extract
- 140 g of chocolate chips
Other:
Banana Flavoured Butter Cream (Optional):
- 50 ml of milk
- 50 g of banana flesh
- 200 g of butter softened
- 200 g of icing sugar
Instructions
Banana and Chocolate chip Muffins:
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Pre-heat you oven to 180 degrees C (350 degrees F)
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Mix the self raising flour, sugar and salt in a bowl.
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Add the milk, banana flesh, your eggs, your melted butter and vanilla extract to a blender, and then blend until smooth and well combined.
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Add the wet ingredients to the dry ingredients, and whisk together until you get a smooth batter.
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Put a muffin case in each dip of a 12 hole muffin tin. Then spray each muffin case with cooking spray.
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Transfer the batter to each muffin case evenly, then bake in the oven for 30 minutes.
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Put a skewer in the middle of a muffin, and take it out. If the skewer is clean, the muffin is cooked, if there appears to be some batter on the skewer, continue cooking the muffins for 3-5 more minutes.
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From there, transfer the muffins on a cooling rack if you have one, then remove the muffins from the cases once they have cooled enough.
Banana Flavoured Buttercream (optional):
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Blend the banana flesh and milk and a blender until you have a smooth mixture.
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Use an electric mixer to beat the butter for a few minutes in a large bowl, until fluffy and pale in colour.
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Add the icing sugar in about 3-4 additions, whisking through until lump free each time.
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Finally, add the blended banana and milk, then whisk through one last time.
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Pipe or spread the frosting on the cooled muffins and serve or store away.
Recipe Notes
- Take the time to make sure that the 12 muffin cases are filled evenly with batter.
- You can either blend with the wet ingredients or mash the banana before adding it to the batter. Blending the banana will result in just having the banana flavour in the muffin. Mashing the banana will result in having chunks of banana in the muffin, leaving you with some texture.
- You can add and/or replace dried fruits like sultanas or dried cranberries to the batter. I like to steep them in boiling water for about half a minute, then drain them before adding. Just to re-hydrate them.
- You can add spiced like cinnamon or nutmeg to add flavour and fragrance.
- You can subtract 20 grams of flour from the recipe, then replace it with cocoa powder to add a chocolate flavour.
- Feel free to freeze these muffins in an air tight container.
- The banana flavoured butter cream icing is optional for these muffins. Depending on your preferred taste.
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