Chocolate Banana Muffins – a delicious recipe with flour, bicarbonate of soda, salt, caster sugar, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180u00b0C (160u00b0C fan oven) mark 4. Line a 12 hole muffin tin with paper muffin cases.
2
Sift the flour, bicarbonate de soda and slat into a large mixing bowl and put to one side.
3
Peel the bananas and mash with a fork in a bowl. Add the sugar, egg, milk and melted and cooled butter and mix until well combined.
4
Add this to the flour mixture, with the chocolate chips. Stir gently, using only a few strokes, until the flour is only just incorporated - do not over-mix. The mixture should be lumpy. Spoon the mixture equally into the paper cases, half-filling them, and sprinkle with brown sugar and chocolate chips.
5
Bake for 20 minutes or until the muffins are well risen and golden. Transfer to a wire rack and leave cool.
617
kcal
Calories
23
g
Fat
92
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 275 grams self-raising flour, 1 tablespoon bicarbonate of soda, 1/2 tablespoon salt, 125 grams caster sugar, and more.
Yes, Chocolate Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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