I tell you, today you are in for a treat. And that treat consists of insanely moist and delicious banana chocolate chip muffins. I’ve had a recipe for banana chocolate chip muffins for a while now and it was pretty much fail proof, they always turn out well, but this time I wanted something more. I didn’t want just the same old same old again (sometimes the pitfall of being a food blogger, you always want to try something new!) and this time, it was totally worth it. I took the old recipe that I had and gave it a revamp to bring you these banana chocolate chip muffins 2.0 that totally blow any others out of the water.
There is a story behind these muffins and why I made them though, as I don’t tend to make muffins all that often. I definitely prefer to make new and exciting things like Brown Butter Banana Cake with Salted Chocolate Ganache or Chocolate Peanut Butter Lava Cakes BUT sometimes a good muffin is called for.
My old flatmate (roommate in American talk) now lives in Melbourne and he agreed to pick up my friends and me from the airport over the weekend when we went to see TAYLOR SWIFT! Woooo! It was very kind of him and when we were talking about it, he said he missed me baking these muffins (whenever I made them he always ate like half… Lol) so I thought if I can get them into Australia past bio-security etc., then I will totally take some over for him. So I did my research and lo and behold you can actually take stuff like that into Australia, yay! Jordan really liked them and it was great having someone meet us at the airport and to see him again so definitely worth it.
Also… Taylor Swift was AMAZING live! This is the third time I’ve seen her live, the first two were in Auckland, and each time it just gets better. Anyone who knows me knows how much I loooove Taylor Swift’s music, ever since her first album and I try to get to any concerts that come close to Wellington and the chance to go to Melbourne this time was just the icing on top of the cake. It would’ve been even better if we’d gotten to meet her, but you know, maybe next time! 🙂 I also loved Melbourne, has anyone else visited before? Such a cool city, there’s so much to do and also so much awesome shopping, I definitely spent too much money… Still, was a great girls’ weekend!
So about these muffins… Want to know what the secret ingredient is? Brown sugar. No really, brown sugar gives the muffins even more flavour, a slightly caramelised taste that pairs so well with the bananas and takes these muffins from a classic choc chip banana muffin to something you could even serve at a fancy afternoon tea or they are also a great breakfast treat. I know, as soon as I was done photographing them I had one as breakfast. Then one for morning tea… Then… Well you get it, they were really good! So next time you’re looking for a muffin to make, you don’t need to look any further, these ones really take the cake. Or the muffin… Anyway, happy baking!
- 5 overripe bananas (or frozen bananas), mashed
- ¼ cup white sugar
- ¼ cup brown sugar
- 100g (1 stick / ½ cup) butter, melted
- 1 egg
- 2 Tbspn milk
- 1 tspn vanilla
- ½ tspn salt
- 1½ cups flour
- 1 tspn baking powder
- 1 tspn baking soda
- 1½ cups chocolate bits/chopped chocolate
- Preheat the oven to 180°C and either grease two muffin trays really well, or line them with cupcake cases.
- In a bowl, place mashed bananas, both sugars, melted butter, egg, milk and vanilla and stir to combine.
- Add the flour, salt, baking powder and soda to the bowl and stir until nearly all combined. Add the chocolate bits and stir, careful not to overmix.
- Spoon the mixture into the prepared trays, filling up each cup to the top with batter (or ¾ full if you want smaller muffins).
- Bake for 20-25 minutes or until the tops are golden brown and a skewer inserted into the centre comes out clean.
- Cool in trays on a rack for 10 minutes, then turn out the muffins onto the rack to cool completely. Or just eat one then!
- The muffins will keep up to a week in an airtight container, or up to 3 months frozen.