Banana Chocolate Chip Muffins

These banana chocolate chip muffins are quick to make and a brilliant use for ripe bananas.

They bake up soft and fluffy with melty chocolate in every bite, perfect for breakfast or an afternoon snack.

Method

15m22m37m

Heat the oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.
Whisk flour, baking powder, bicarbonate of soda and sea salt in a bowl.
In a second bowl whisk melted butter and brown sugar, then beat in the eggs.
Mix in mashed banana, milk and vanilla extract.
Fold the dry ingredients into the wet mixture until just combined.
Fold in most of the chocolate chips, reserving a little for topping.
Divide the batter between the muffin cases and scatter over the remaining chocolate chips.
Bake for 20–24 minutes until risen and a skewer comes out clean from the centre.
Cool in the tin for 5 minutes, then transfer to a rack to cool fully.

Use very ripe bananas for the best sweetness and texture.

Do not overmix the batter or the muffins can turn dense.

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