Banana Chocolate Chunk Muffins

Banana chocolate chunk muffins are soft, fluffy bakery-style muffins that make great use of any overripe bananas sitting in your fruit bowl.

Course Sweet Treat

Cuisine International

Total Time 25

Servings

Calories 239kcal

Preheat oven to 180℃.
Line a 12-hole muffin pan with paper liners and set aside.
In a large bowl, whisk together the flour, light brown sugar and cinnamon, then stir in the chocolate chunks and set aside.
270 g self-raising flour, 155 g light brown sugar, ¼ teaspoon ground cinnamon, dark chocolate
Place bananas in a medium bowl and mash until smooth.
3 overripe bananas
Add buttermilk, vegetable oil, melted butter, beaten egg and vanilla extract to the banana puree and mix well to combine.
250 ml buttermilk, 2 tablespoons vegetable oil, 60 g salted butter, 1 egg, 1 teaspoon vanilla extract
Pour the banana mixture into the flour mixture and fold gently to combine - it's important not to overmix so the muffins stay soft.
Divide the batter evenly among the holes of the lined muffin tin.
Bake for 20-25 minutes, or until a skewer or toothpick inserted into the middle of a muffin comes out clean.
Remove muffins from the pan and place on a wire rack to cool.

The amount of mashed banana comes to just over 1 cup (250ml).
I use a potato masher or a fork to mash the bananas - you want the banana to be as smooth as possible (like puree). The odd lump here or there is ok, but you will see them in the finished muffins.
You could also use a small food processor or blender if you like.
When you fold together the flour mixture (dry ingredients) and the wet ingredients, don't overmix - this will make the texture of the muffins tight and tough.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*