Monday, 20 June 2016

Banana Chocolate Chip Muffins



I had some bananas here in the house that were just about to the point where they needed to be tossed . . . I hate wasting good, ripe banana . . . it's such a necessity when it comes to making banana cakes and such . . . in fact I always purposely hide a few . . . just so I can have some to bake with.





The Toddster is a banana nut . . . if I didn't hide some of the bananas . . . we'd never get banana baked anything, as he eats them up as fast as I get them in . . .



So I have to be a bit devious . . . you know. It's not really a bad thing . . . as he just as equally enjoys what I have made with them! (I am sure we all have our little secrets that we keep from the old man . . . ahem . . .)



Like these scrummy Banana Chocolate Chip Muffins! They're soooo delish . . . the addition of yogurt helps to make them so moreishly moist . . .



Then there are the milk chocolate chips . . . and lets not forget the toasted pecans! (I couldn't resist breaking one open while it was still very warm . . . just look at all that goooey scrumminess!!)



Altogether . . . a winning banana muffin. Great for breakfast, brunch . . . elevensies and . . . dare I say it . . . a midnight snack!!! Bet you can't eat just one!!



Oh and if you want an extra special treat . . . slice one in half and grill it under the grill until it is golden brown and crisp on the edges . . . then spread it with cold butter. Sooooo hard to resist . . .

Just sayin' is all . . . (Ohhh . . . I am soooo bad . . . but in a very good way, don't you agree???)




*Banana Chocolate Chip Muffins*
Makes 12
Printable Recipe

Fabulous muffins. Moist and chock full of banana flavour, milk chocolate chips and toasted pecans!

115g of butter, softened (1/2 cup)
190g of caster sugar (1 cup)
2 large free range eggs
1 tsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp salt
210g of plain flour (1 1/2 cups)
3 medium over-ripe bananas, peeled and mashed
110g plain yogurt (scant 1/2 cup)
60g of chopped toasted pecans (1/2 cup)
180g of milk chocolate chips (1 cup)

Pre-heat the oven to 190*C/375*F/ gas mark 5. Line a 12 cup muffin tin with paper liners.

Cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Sift together the flour, soda and salt. Stir this into the creamed mixture. Fold in the banana and yogurt, along with the nuts and chocolate chips, only until combined. Spoon into the muffin cases.

Bake for 20 to 25 minutes until well risen and they spring back when lightly touched. Remove from the tins to cool completely before storing or eating.

Bon Appetit!  Enjoy!
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12 comments

  1. La Table De Nana20 June 2016 at 14:13

    They look great and the little wrappers too..mm..the baking idea is good:)

    ReplyDelete
    Replies
    1. Marie Rayner20 June 2016 at 14:39

      You can't beat a good Banana Muffin. I really had way too many bananas. I have banana muffins coming out my ears now! lol xo

      Delete
  2. Kate20 June 2016 at 22:39

    Who can turn down a banana muffin? I surely cannot....Mmmmm.

    ReplyDelete
  3. Paulette 21 June 2016 at 03:26

    Freeze your bananas, then thaw as needed for baking - I buy bags of the discounted ones at the grocery store all the time just for this purpose

    ReplyDelete
    Replies
    1. Marie Rayner21 June 2016 at 05:59

      Do you peel and mash them prior to freezing Paulette? xo

      Delete
    2. Paulette 22 June 2016 at 22:28

      Peel yes, mash sometimes yes, sometimes no really depends on how soft hey are. I like it left a bit chunky for things like pancakes. I pop the whole frozen ones in a blender so that they come out as little chunks.

      Delete
    3. Marie Rayner23 June 2016 at 05:43

      Thanks Paulette!! xo

      Delete
  4. Verena19 January 2017 at 09:18

    Whenever I have old bananas around, I browse your blog to find a nice recipe for using them up. This time I tried these muffins. Unfortunately, most of them collapsed while cooling although they rose very nice in the oven. And some of the paper liners were oozing with fat. I blame these issues on the chocolate I used: a smashed chocolate santa, which was 1) too much, nearly 230g and 2) resulted in large chunks, because I was lazy. Next time I make these delicious muffins I will follow the recipe more precisely. And there will be a next time for sure, because the muffins were really tasty! Thanks for sharing this recipe!

    ReplyDelete
    Replies
    1. Marie Rayner19 January 2017 at 13:38

      It could have partially been the chocolate Verena, but I checked my measurements again and there was a mistake with the flour. Sorry about that. It should have read 210g! Please accept my apologies! But yes, use less chocolate! They are really delicious!

      Delete
    2. Verena19 January 2017 at 16:08

      Thanks for answering so quickly. There's no need to apologise, now I have another reason for baking the muffins again ;)

      Delete
    3. Marie Rayner19 January 2017 at 17:00

      Please let me know hoe you get on Verena! I have my fingers crossed for you!

      Delete

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