Banana Chocolate Chip Muffins (small batch)

If you need a small batch of banana chocolate chip muffins then your luck is in. Banana always go nicely with chocolate and these muffins definitely highlight that. Made with overripe bananas for maximum flavour and milk chocolate chips which together create such a delicious flavour.

When it comes to baking recipes such as muffins, I don’t always want to make 12 or 16. Because of this I love to make small batch recipes which make half a dozen. Even though, you can freeze most muffins, sometimes my freezer may be full so small batch baking comes in handy. 

These banana chocolate chip muffins are so good and they are perfect for breakfast on the go. Making these muffins are a great way to use up any overripened bananas you may have laid around and if you don’t want chocolate in them, you can leave it out and just make banana muffins.

The muffins are super soft and fluffy plus they are full of flavour. The only downfall to making them is that you’ll probably struggle to eat just the one.

Ingredients For Banana Chocolate Chip Muffins

• 155g self-raising flour – you can also use plain flour with ½ teaspoon baking powder.
• ¼ teaspoon salt – just a little salt to enhance the flavour and balance the sweetness.
• ¼ teaspoon bicarbonate soda – also known as baking soda.
• 40g vegetable oil spread – such as stork.
• 20ml vegetable oil – you can use any vegetable flavourless oil.
• 95g caster sugar – you can also use granulated sugar.
• 1 medium egg – bring egg to room temperature.
• 1 teaspoon vanilla extract – use good quality vanilla extract.
• 70ml milk – I use semi skimmed.
• 1½ medium bananas – mash the bananas with a fork. Use overripe bananas for better flavour. You can freeze the other half of the second banana for another recipe.
• 100g chocolate chips – I use milk chocolate but you can also use dark chocolate.

How to Make Banana Chocolate Chip Muffins

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a muffin tray with 6 muffin cases. To a bowl, add and whisk together the self-raising flour, salt and bicarbonate soda then set aside.

2. In another bowl, cream together the vegetable oil spread, vegetable oil and caster sugar. Mix in the egg, vanilla extract, milk and mashed bananas then mix in the dry ingredients set aside earlier. Fold in the chocolate chips then spoon the mixture between the 6 muffin cases. The cases should be nearly filled to the top.

3. Bake for 24 minutes or until a cake tester comes out clean. Once baked, place the baking tin on a wire rack for 15 minutes then transfer the muffins directly onto a wire rack to completely cool.

Recipe Tips

• For this recipe, I use a hand whisk or wire whisk.
• I use muffin cases that are larger than cupcake cases. If you decide to make them as cupcakes then you will make around 12.

Nutrition

Nutrition based on 1 muffin - Calories: 346kcal | Fat: 13.7g | Saturates: 5.4g | Carbs: 50.6g | Sugar: 32.4g | Fibre: 1.1g | Protein: 5.4g | Salt: 0.35g.

Storage

Stored the baked muffins in an airtight container at room temperature. They can last around 4 days. They can also be frozen for up to 3 months. If freezing, defrost thoroughly before consuming.

Recipes that may interest you

• Banana Oat Loaf Cake
• Banana Loaf (1lb loaf tin recipe)
• Peanut Butter Banana and Chocolate Blondie Bars