Classic Banana Choc Chip Muffins in baking paper cases… I love to use baking paper instead of cupcake cases whenever possible because they present so nicely! Having one of these with a nice cup of coffee, makes me feel like I’m treating myself to a bit of time-out in a cafe 🙂
If you are baking this for little ones, feel free to leave out the choc chips, reduce the sugar and oil by about 20%. It will still have a lovely sweetness and moisture from the bananas. I find the best stage of bananas to use are when they get speckled with lots of brown dots… I know traditionally, very dark/ripe bananas are used, but I find the flavor can become overwhelming for picky eaters. You can also add in some toasted walnuts for the nuttier ones in your family!
Banana Choc Chip Muffins
- 2 large ripe bananas
- 200 ml plain or vanilla greek yoghurt
- ½ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup olive oil
- ½ cup chocolate chips (+ extra to sprinkle on top)
Preheat oven to 160C, cut 12 squares of baking paper (14cm x 14cm). Gather a glass the fits snuggly into the muffin tray moulds.
In a blender, blitz together the banana, yoghurt and sugar.
Add the eggs and vanilla, blitz briefly to incorporate.
Into a large mixing bowl, sift the flour, baking soda and salt together.
Add in the banana mixture and whisk until smooth.
Fold in the oil and chocolate chips.
Using the glass, press a square of baking paper into each mould and fill the cases just over halfway with batter. Sprinkle some extra choc chips on top and repeat.
Tap the tray gently on the counter to remove any large air pockets.
Bake for 20-25minutes, or until golden and a toothpick inserted into the centre comes out clean.
Allow to cool for 5 minutes before removing muffins from the pan. Place muffins onto a wire rack to cool completely.