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September 17, 2012
Easy Peezy Banana Chocolate Chip Muffins
This recipe is super tasty, quick and easy. I whipped up a quick batch the other night while cooking dinner. The recipe makes 24 cupcake sized muffins which are ideal for kids school lunches. And they freeze and defrost beautifully. I just love having things like this on hand to fill up little tummies :)
2 cups self-raising flower
1/2 cup sugar
1/2 cup chocolate chips
1/2 tsp salt
1 large egg
1 cup milk
1 tsp vanilla essence
1 cup (2-3) very ripe bananas, mashed
Put the oven rack just below the middle.
Turn the oven on to heat at 220.
Spray 24 cupcake/muffin pans with non-stick spray.
Measure the flour, sugar, chocolate chips and salt in to a bowl and mix with a fork.
Melt butter in another container. Add egg, milk, and vanilla to melted butter and mix.
Mash the ripe bananas. Add bananas to the liquid mixture and mix well with a fork.
Tip the liquids into the flour mixture and stir together until the flour is wet but the mixture looks lumpy.
Add a dessertspoon of mixture to each cupcake/muffin pan until the mixture is used up.
Bake for 10-15 minutes until golden brown and the centre feels firm.
After 2 minutes lift the muffins out on to a rack to cool.
Freeze when cold.