Description
Banana chocolate chip muffins with buttermilk make the perfect breakfast treat. Easy and delicious.
Ingredients
Scale
- 2 cups cake flour (or all-purpose works fine too)
- 1 cup muscovado or treacle sugar (brown sugar works if that’s all you’ve got)
- 3 ripe bananas, mashed
- 1 cup buttermilk (or milk + 1 tbsp lemon juice as a swap)
- 1/2 cup neutral oil (canola, sunflower, or even melted butter)
- 2 large eggs
- 1 cup chocolate chips (dark, milk, or a mix)
- 1 tsp baking soda (bicarbonate of soda)
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F).
- Line or grease a muffin tin.
- In a big bowl, beat the eggs, sugar, and salt until creamy and the sugar is mostly dissolved.
- Pour in the oil and mix until combined.
- Mash bananas in a small bowl and stir in the baking soda. Add this to the batter.
- Sift in flour and baking powder.
- Stir gently until just combined (don’t overmix).
- Add the buttermilk and fold it through.
- Toss in the chocolate chips and give one last stir.
- Spoon batter evenly into the muffin tin, filling about ¾ full.
- Bake for about ±18 minutes (depending on your oven), or until a toothpick poked in the middle comes out clean.
- Cool slightly and enjoy warm or at room temp with coffee.
Storage Tip: Keep muffins in an airtight container at room temp up to 3 days, or freeze for up to 2 months.
Notes
Prepared, tried, and tested by Fatima
