Banana Chocolate Muffins
My family loves this recipe and we have been making these muffins for years! It was originally given to me by a dear friend, so all credit goes to her. As with all recipes passed down, I've tweaked it to our tastes over the years. We use chocolate chips for treat-like sweetness, but you could use half a cup of chopped banana, pecans, blueberries or oats - anything you like really - make it yours!
The best thing about this recipe is that it doesn't have any refined sugar in it, but does have copious amounts of honey, so it's still beautifully sweet like banana muffins should be. It's a super easy recipe, all you do is measure the ingredients, mix the wet into the dry and pop them in the oven. So easy.
- 1 ¾ cups plain wholemeal flour
- ½ teaspoon ground cinnamon
- pinch of salt
- ½ cup of chocolate chips
- ⅓ cup extra-virgin olive oil or melted coconut oil
- ½ cup honey or maple syrup
- 2 eggs, beaten
- 1 cup mashed really ripe bananas (I tend to use 2 large bananas)
- ¼ cup milk (any type - soy, almond, etc)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract, or half a vanilla pod
- Preheat your oven to 180 degrees celsius and line your muffin tin with 12 patty pans
- In a big bowl, beat the oil, honey (or maple syrup), eggs, mashed bananas, vanilla and milk together with a whisk.
- In another bowl, combine the baking powder, flour, salt and cinnamon and stir gently to blend. Some lumps are ok! Lastly, add the chocolate chips and gently fold them in.
- Spoon the batter into your lined muffin tin. Sometimes I like to top the muffins with chopped banana, berries or nuts, but it's completely up to you!
- Bake for 20-25 minutes, or until golden brown and risen.