EASY! Banana Chocolate Chip Muffins - The Scran Line
Got over ripe bananas sitting in your fruit basket? Want a recipe that turns them into something delicious? These Banana Chocolate Chip Muffins are the perfect way to use up over ripe bananas. They’re perfectly sweet, moist and packed full of yummy chocolate chip goodness!
#bananamuffins #baking #thescranline
Muffins
300g - 2 cups all-purpose flour
160g - 3/4 cup granulated sugar
1 tsp bicarb soda
1/2 tsp salt
3 medium bananas, ripe and mashed
1 egg
125ml -1/2 cup vegetable oil
1 tsp vanilla extract
200g - 1 cup semisweet (dark) chocolate chips, plus extra to sprinkle
Muffins
Preheat your oven to 350°F / 175°C. Line a cupcake or muffin tin with white cupcake liners or muffin liners. Note, that with taller muffin liners you will end up with larger muffins and less of them.
Add the flour, sugar, bicarb soda and salt into a medium sized bowl and use a whisk to combine.
Add the mashed bananas to a flat bowl and use a fork to mash until they resemble apple sauce. Add to a separate medium bowl along with the egg, oil and vanilla extract. Whisk together until well combined. Add the wet ingredients to the dry ingredients and switch over to a spatula or wooden spoon to mix until no ingredients are showing, taking care not to over-mix. Finally, add the chocolate chips and fold through until evenly distributed.
Use a spoon or ice cream scoop to fill each cupcake or muffin liner about 3/4 of the way. Sprinkle extra chocolate chips on top and bake for 20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and allow to cool to room temperature before serving. They’re also really nice warm.
Notes
Muffins can be stored in an airtight container for up to 3 days.
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Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#bananamuffins #baking #thescranline
Muffins
300g - 2 cups all-purpose flour
160g - 3/4 cup granulated sugar
1 tsp bicarb soda
1/2 tsp salt
3 medium bananas, ripe and mashed
1 egg
125ml -1/2 cup vegetable oil
1 tsp vanilla extract
200g - 1 cup semisweet (dark) chocolate chips, plus extra to sprinkle
Muffins
Preheat your oven to 350°F / 175°C. Line a cupcake or muffin tin with white cupcake liners or muffin liners. Note, that with taller muffin liners you will end up with larger muffins and less of them.
Add the flour, sugar, bicarb soda and salt into a medium sized bowl and use a whisk to combine.
Add the mashed bananas to a flat bowl and use a fork to mash until they resemble apple sauce. Add to a separate medium bowl along with the egg, oil and vanilla extract. Whisk together until well combined. Add the wet ingredients to the dry ingredients and switch over to a spatula or wooden spoon to mix until no ingredients are showing, taking care not to over-mix. Finally, add the chocolate chips and fold through until evenly distributed.
Use a spoon or ice cream scoop to fill each cupcake or muffin liner about 3/4 of the way. Sprinkle extra chocolate chips on top and bake for 20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and allow to cool to room temperature before serving. They’re also really nice warm.
Notes
Muffins can be stored in an airtight container for up to 3 days.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
