Pearl hung out with me in the kitchen today while I whipped up a batch of these banana & choc chip muffins. The key to nailing these is to melt the @westgoldnz butter and pour it over the overripe bananas and raw sugar and mix until it’s dissolved the sugar. They’re so damn tasty and based on a less sweet version of my banana bread so they’re great for the kiddo’s lunch boxes as a little treat.
Banana & Choc Chip Muffins
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 12 Muffins
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Serves: 12 Muffins
- 6 overripe bananas , (600g chopped banana)
- 150 grams Westgold salted butter, + extra for greasing
- 150 grams raw sugar
- 100 mls milk
- 2 eggs
- 1 teaspoon vanilla extract
- 350 grams organic plain flour
- 2 teaspoons baking powder
- 150 grams dark choc chips
Preheat oven to 160C bake.
Peel and chop six overripe bananas and place them into a mixing bowl with 150g raw sugar over the top. Then melt 150g of Westgold salted butter and pour that over the bananas and sugar. Use a wooden spoon or spatula to stir the mixture until the sugar has mostly dissolved.
Next add the 100ml milk, 2 eggs, 1 teaspoon vanilla extract and stir to combine.
Next add 350g plain organic flour and 2 teaspoons of baking powder and stir to combine until it’s a thick batter like consistency. Add the 150g choc chips and make sure you fold them through as you mix to not break up the bananas too much.
Generously grease your muffins with Westgold salted butter then fill you muffin tins equally with the mixture. Place the muffins into the oven at 160C bake for 45mins or until golden and a skewer come out cleanly when poked into one. Pull them out when they’re done and let them cool and place a tea towel over the top. I know it’s hard to resist hooking into one but let them cool in the moulds the carefully remove them once cooled. Now you can enjoy!