Easy Banana and Chocolate Chip Muffins

Banana and Chocolate Chip Muffins Recipe. A simple snack that includes both regular and Thermomix instructions

5 from 17 votes

Easy Banana and Chocolate Chip Muffins

This easy Banana and Chocolate Chip Muffins Recipe is a simple snack that is great for lunch boxes or as an after school treat. These muffins are freezer friendly and both regular and Thermomix instructions are included.

Prep Time5

Cook Time20

Total Time25

Course: Desserts

Cuisine: Australian, Modern

Keyword: Freezer Friendly, Lunchbox Snacks, Muffins, Thermomix

Servings: Muffins

Calories: 253kcal

Equipment

2 x Muffin Trays
Thermomix

Ingredients

300 grams self raising flour 2 cups
170 grams caster sugar ¾ cup
240 grams milk 1 cup
2 eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
150 g of butter - cubed
2 bananas approximatley 150 grams
250 grams chocolate chips

Instructions

Thermomix Instructions

Line 2 x 12 hole muffin tins with paper cases (18 in total) and preheat your oven to 200 degrees celsius.
Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. If it hasn't quite melted, cook for a further 1 minute, 60 degrees, speed 2 until it has completely melted.
Add the self raising flour, sugar, cinnamon, banana pieces, vanilla essence, eggs and milk and mix for 12 seconds on speed 4.
Scrape down the sides of your Thermomix bowl and add 200 grams of the chocolate chips and use your spatula to gently stir through until the mixture has just combined.
Divide the mixture evenly between the paper cases until they are approximately ⅔ full and sprinkle over the remaining chocolate chips.
Place the trays into the oven to bake for approximately 20 minutes or until cooked through when tested with a skewer.

Conventional Instructions

Line 2 x 12 hole muffin tins with paper cases (18 in total) and preheat your oven to 200 degrees celsius.
Place the butter into a microwave safe bowl and cook for 30 second spurts until it has just melted. Set aside to cool slightly.
Place the bananas into a large jug and use a fork to mash. Add the milk, eggs and vanilla extract and whisk to combine.
In a large bowl, add the self raising flour, sugar and cinnamon and stir to combine. Make a well in the centre.
Add the banana mixture and melted butter and use a large spoon to mix until just combined.
Add 200 grams of the chocolate chips and gently stir through - be careful not to overmix. It's ok to still have lumps in your mixture.
Divide the mixture evenly between the paper cases until they are approximately ⅔ full and sprinkle over the remaining chocolate chips.
Place the trays into the oven to bake for approximately 20 minutes or until cooked through when tested with a skewer.

Notes

It's important to not over mix the ingredients, it's ok to still have lumps in your muffin mixture.

You can use different size muffin trays for this recipe - however please note your cooking time will vary.

You can use either dark or milk chocolate chips for this recipe.

These muffins are freezer friendly.

You will need 2 medium sized bananas for this recipe. Please note if your bananas are larger, the muffins will still be quite moist may be quite 'fudgey' in the middle.

Nutrition