Chocolate Chip Banana Muffins
Inspiration for baking seems to come to me as the weather cools. While during summertime we would enjoy a fruit salad or some ice cream, the chilly summer evenings call for the pleasant aroma of baked goods to fill the house and the neighborhood. The recipe for Chocolate Chip Banana Muffins is so easy, that even a beginner baker can pull it off. The secret is in the bananas: the riper they are, the moister the muffins are going to turn out. Prepare to be delighted by these warm, golden treats.
Ingredients list for Chocolate Chip Banana Muffins:
(the recipe yields 12 muffins)
4 large bananas, mashed
1 tbs grated lemon peel
1 sachet vanilla sugar
1/2 cup brown sugar
1/3 cup sunflower oil
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1/2 cup dark chocolate chips
Preparation method for Chocolate Chip Banana Muffins:
In the food processor or mixer bowl, gradually add the mashed banana, sugar, lemon peel, egg and oil. In a separate bowl, mix together baking soda, baking powder, vanilla, salt and flour. Carefully mix wet and dry ingredients, occasionally scraping the sides of the bowl with a rubber spatula to prevent clumps from forming.
Preheat the oven to 175°C/350°F.
Pour the batter into regular size muffin tins. Make sure not to fill the muffin tins to the brim, because they will substantially increase volume and the risk of them overflowing is great. Sprinkle chocolate chips on top of each muffin, then cover them in batter using a teaspoon. If you leave too many chocolate chips out in the open, they will melt all over your hands when you’re eating the muffins. Bake the Chocolate Chip Banana Muffins for approximately 20 minutes.
When the golden fragrant muffins are baked, remove them from the hot oven. Allow 5 minutes to cool off before eating. They taste great cold as well, especially for breakfast with a delicious cup of breakfast tea with milk.