Description
These Banana Chocolate Muffins are the kind you’ll want to hide from the rest of the family. They’re light, fluffy, and have that creamy texture you don’t always get with banana bakes. I tried cream instead of the usual milk, and wow, it makes these muffins taste ridiculously smooth.
Ingredients
Units
Scale
- 2 cups all-purpose (or blending) flour
- 1 cup Demerara or brown sugar (brown sugar works too)
- 3 very ripe bananas, mashed
- 1 cup cream
- 1 tsp white vinegar
- 1/2 cup neutral oil (any neutral oil like canola or sunflower)
- 2 large eggs
- 1 cup chocolate chips/morsels (plus extra for topping)
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- Mix the cream with vinegar and let it sit 5–10 minutes (this acts like buttermilk).
- Beat eggs, sugar, and salt with a hand mixer until pale, fluffy, and creamy, about 4–5 minutes.
- Mix in oil.
- Stir in mashed bananas with baking soda.
- Fold in flour and baking powder, but be careful not to overmix
- Add cream mixture, stir until just combined.
- Fold in chocolate chips.
- Scoop into muffin cups, about ¼ cup each. Sprinkle with extra chips.
- Bake 12–15 mins, or until skewer comes out clean.
- Cool in the pan 5 minutes before transferring to a wire rack.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
Notes
Created, prepared, tried, and tested by Esme: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
