Banana and Choc Chip Muffins

Name: Banana and Choc Chip Muffins
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 14 small muffins
Ingredients: 2 ½ cups SR flour; ¾ cup caster sugar / superfine sugar; ⅓ cup milk; ½ cup greek or natural yoghurt (unsweetened); ¼ cup vegetable oil; 90 grams butter; 2 eggs; 2 ripe bananas, mashed; 1 cup choc chips; ⅔ cup shredded coconut

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
14 small muffins
Calories
256 kcal
Course
Dessert
Cuisine
American, Australian, British

Banana and Choc Chip Muffins

Jeremy Davis

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A delightful combination of fruity sweetness and chocolatey richness, banana choc chip muffins are a classic baked treat that are perfect for morning tea.

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Ingredients

Servings

2 ½ cups SR flour (or 2 ½ cups plain/all purpose flour + 5 teaspoons baking powder)
¾ cup caster sugar / superfine sugar (165 grams)
⅓ cup milk (85 ml)
½ cup greek or natural yoghurt (unsweetened) (125 ml)
¼ cup vegetable oil (60 ml)
90 grams butter (melted)
2 eggs (beaten)
2 ripe bananas, mashed
1 cup choc chips (170 grams)
⅔ cup shredded coconut (50 grams) optional (plus a little extra to sprinkle on top)

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Instructions

Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
Sift flour into large mixing bowl. Add sugar and stir to combine.
Add remaining ingredients, and stir gently to combine. Don't over-stir.
Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 14 muffins.
Spoon mixture into tins. If desired, sprinkle a small amount of shredded coconut on top of each muffin, and place into oven.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Notes

Storing:
Eat within a few days and keep them in an airtight container at room temperature.
Freezing:
Wrap or place in a freezer bag and store for up to three months.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
Don't over-stir. Mix until just combined – and stop right there. Keep going and you won't get that lovely fluffy result you're after.
If you don't have a packet of actual choc chips, roughly chop up block chocolate and then measure out one cup of the chopped chocolate.

Nutrition Information

Show Details

Calories 256kcal (13%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 38mg (13%) Sodium 72mg (3%) Potassium 127mg (4%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 215IU (4%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 14small muffins

Amount Per Serving

Calories 256 kcal

% Daily Value*

Calories	256kcal	13%
Carbohydrates	34g	11%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	38mg	13%
Sodium	72mg	3%
Potassium	127mg	3%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	215IU	4%
Vitamin C	1mg	1%
Calcium	24mg	2%
Iron	1mg	6%