Banana and Choc Chip Muffins
An easy and delicious recipe for Banana Choc Chip muffins.
Servings: 14 small muffins
- 2 1/2 cups SR flour
- 3/4 cup caster sugar
- 1/3 cup milk
- 1/2 cup greek or natural yoghurt (unsweetened)
- 1/4 cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 2 bananas, mashed
- 1 cup choc chips
- 2/3 cup shredded coconut optional (plus a little extra to sprinkle on top)
Pre-heat oven to 220 degrees celsius (fan-forced).
Sift flour into large mixing bowl. Add sugar and stir to combine.
Add remaining ingredients, and stir gently to combine. Don't over-stir.
Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 14 muffins.
Spoon mixture into tins. If desired, sprinkle a small amount of shredded coconut on each muffin, and place into oven.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Calories: 256kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 72mg | Potassium: 127mg | Fiber: 1g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg