Banana Choc Chip Muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Snack

Servings: muffins

These easy Banana Choc Chip Muffins are soft, fluffy and naturally sweetened with ripe bananas. Perfect for lunch boxes or an after-school snack, they're a kid-approved treat that’s quick to whip up and freezer-friendly too.

Ingredients

125 g butter (½ cup), melted
75 g coconut sugar or rapadura (⅓ cup), approximately
1 tsp ground cinnamon
2 egg/s
1 tsp vanilla - extract
300 g banana/s - very ripe, mashed well (2 large or 3 small)
200 g white spelt flour (2 cups), approximately
1½ tsp baking powder
⅓ cup/s dark chocolate chips

Instructions

Preheat the oven to 180°C/350°F (fan forced). Line muffin trays with cases or squares of parchment paper.
Mix together the melted butter, sugar, cinnamon, eggs and vanilla extract.
Mash the bananas on a plate and add to the wet mixture, combining thoroughly.
In a large bowl, mix together the flour, baking powder and choc chips. Create a well in the middle of the flour.
Pour the wet mixture into the dry ingredients and fold through gently until all ingredients are combined.
Spoon into the muffin cases and bake in the oven for 20 minutes or until cooked.
Remove from the oven, allow to cool for 5 minutes in the tray then transfer to a cooling rack until room temperature.

Thermomix method

Use the scales of the Thermomix to weigh the flour into a mixing bowl, adding the baking powder and chocolate chips. Make a well in the flour and set aside.
Add the butter to the Thermomix bowl and melt 1 minute, 90deg, speed 3.
Add the sugar, cinnamon, eggs, vanilla and bananas (cut roughly) and combine 20 seconds, speed 5.
Pour the wet mixture into the dry ingredients and fold through gently until all ingredients are combined.
Spoon into the muffin cases and bake in the oven for 20 minutes or until cooked.
Remove from the oven, allow to cool for 5 minutes in the tray then transfer to a cooling rack until room temperature.

Store

In an airtight container in a cool, dark place for 2-3 days. These also are suitable to freeze.

Notes

Gluten-free

Use a good quality gluten-free premix or cassava flour (Note – we’ve had reports that Lotus organic cassava flour does not work with this recipe - we suspect this brand adds a lot of extra starch to the flour). Our Team uses AKN Organics, Cassava flour from Source Bulk Foods and Otto’s Cassava flour is also a great choice. Other members have made with the Honest to Goodness Cassava flour also with success).

Or sub half almond meal and half buckwheat flour (this is my favourite gluten-free sub for spelt or plain flour).

Dairy-free

Replace the butter with olive oil or macadamia oil and use a dairy-free choc chip or cacao nibs.

Egg-free

Replace the eggs with chia eggs (2 tbsp ground chia seeds plus 6 tbsp water)

Add nuts

You could replace some or all of the choc chips with nuts. I love these with chopped walnuts, pecan nuts or macadamia nuts.