Chocolate Chip and Banana Muffins seem to be everyone’s favourite.
I have never come across anyone who dislikes Banana and Chocolate mixed together.
The Banana makes these Muffins so moist and with the addition of Chocolate, this making them rather indulgent.
Excellent for School Lunches, Picnics any-time really. Reheated for an Evening Pudding, served with a dollop of Ice-cream or Greek Yoghurt, delicious.
Chocolate Chip and Banana Muffins
- 2 cups Healtheries Gluten Free Baking Mix
- 4 teaspoons Baking Powder
- pinch Salt
- 1 Banana, mashed
- 75g softened Butter
- 1/2 cup Castor Sugar
- 2 Eggs
- 1 cup Milk
- 1/2 cup Chocolate Chips
Preheat the oven to 220ºC
In a large Bowl soften the Butter then add the Castor Sugar and beat until creamy.
In a clean Bowl mash the Banana with a Fork and add to the Butter mixture.
Sift the dry Ingredients, (Flour, Baking Powder and Salt) into the large Bowl.
Also to this Bowl add the Chocolate Chips.
In a clean Bowl add the Milk and Eggs and whisk until mixed.
Carefully add the Milk and Eggs to the Bowl which contains the Flour etc, stir being careful not to over mix.
Spoon mixture into a medium sized Muffin Tin either lined with Muffin Cases or just greased.
Bake at 220ºC for 15-20 minutes or until golden on top.
When Muffin Tins are cool enough to touch remove Muffins from Tin and place on a Rack to cool completely.
Makes 12 Muffins
