Banana Chocolate Chip Breakfast Muffins
These low sugar, wholemeal banana muffins with melting, silky chocolate chunks running through their soft and fluffy inside, are perfect with a slathering of unsalted butter for a much deserved weekend breakfast treat.
Equipment
- Medium prep bowl (lidded if prepping dry ingredients night before)
- Measuring scales / cups + spoons + jug
- 12-cup silicone muffin baking tray + baking cases/cups (optional)
Ingredients
- 100 g unsalted butter
- 55 g granulated sugar OR 2 tablespoons honey
- 2 large, ripe bananas mashed well
- 2 eggs lightly beaten
- 100 ml milk (I use semi skimmed)
- 260 g plain wholemeal / wholewheat flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 60 g dark chocolate chips
- jumbo / thick rolled oats for sprinkling, optional
Instructions
- Preheat the oven to 170ºc/150ºc fan/325ºf/gas 3. Spray your silicone muffin tray a couple times each cup or line it with muffin cups. Next, melt the butter and sugar in a medium saucepan over a medium heat.
- Remove it from the heat and stir in the mashed banana. Then add the milk and then the eggs and stir until well combined.
- Add in the flour, salt, baking powder, bicarb/baking soda and cinnamon and stir until no white flecks remain. Lastly, stir in the chocolate chunks/chips.
- Spoon the batter into the muffin tin cups or cases, filling them almost to the top - about ¾ full. Sprinkle with oats if you like.
- Transfer to the oven and bake for 30-35 minutes or until golden and the skewer comes out clean. If using a jumbo 6-cup muffin tray bake for 40-45 minutes. Allow to cool for 10 minutes in the tray and then carefully remove and serve.
Notes
The muffins tend to stick a little to regular cases, cupcake/muffin cups are better to use here (link in blog post above to buy).
PREPARING AHEAD
The dry ingredients can be prepped the night before and stored in an air-tight container or lidded bowl. The butter and sugar can be prepped and left in the saucepan with lid on.STORAGE
The muffins can be kept for 3 days at room temperature in an air-tight container. They can also be frozen, just defrost overnight at room temperature or in the microwave for around 1 min 30 secs. To reheat once defrosted, bake for 7 minutes at the same temperature in the oven, or air fry on 160ºc/320ºf for 4 minutes.Baby & Toddler
Omit the salt. Use can sub the refined sugar for a tablespoon or two of honey. Serve the muffin whole for weaners and for toddlers and young children, slice in half. You can spread on a little unsalted butter if you like.
Nutrition
Calories: 212kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 152mgPotassium: 204mgFiber: 3gSugar: 9gVitamin A: 277IUVitamin C: 2mgCalcium: 60mgIron: 1mg
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