|Difficulty Easy||Prep 10m||Cooking 25m||Serves 12||Cost € <10|
Could this be the tastiest banana muffin recipe ever?
This banana muffin recipe is a staple in our house. They are quick and super easy to make. They last for a few days in an airtight container and are perfect for lunchboxes.
Preheat the oven.
Preheat oven to 180˚ or gas mark 4 and line a 12-count muffin tin with paper liners.
Cream the butter, eggs and sugar.
In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add the lightly beaten eggs.
Add the mashed banana and vanilla extract.
Add the mashed bananas and vanilla extract and mix until blended.
Whisk the dry ingredients.
In a separate bowl, whisk together your dry ingredients- 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into wet ingredients until mixed together.
Add in chocolate chips and pour the mixture into a muffin tin.
Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops.
Bake for 25-30 minutes.
Pop them in the centre of the oven at 180 or gas mark 4 for 25-30 minutes or until the top is golden and a toothpick inserted into the middle comes out clean.