"Banana Chocolate Chip Muffin"

by - July 21, 2015

Hi There! Today in Eats Tuesday, I have a special treat for you.  It's my Banana Chocolate Chip Muffin recipe inspired by yummy ph magazine.  Here are the ingredients and recipe.  Let me know what you want me to bake next :) Enjoy!

Preparation Time:  20 minutes
Baking Time:  15 minutes
Serves:  12 muffins


(Dry Ingredients)
1 3/4 cups all-purpose flour
2 tsp baking powder

1/2 tsp baking soda

1/2 tsp coarse salt (any salt you prefer will do)
(Wet Ingredients)
2/3 cup brown sugar (the darker the better color of the muffins)
125 ml corn oil
2 large eggs
2 tsp vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips
Non-stick Cooking Spray

1. Preheat your oven to 375°F. Put the muffin liners onto your muffin tin and spray each with a non-stick cooking spray.  Then set aside.

 Combine the dry ingredients in a medium bowl and mix then set aside.  Save at least 2 tbsp of flour mix with the chocolate chips on another bowl and set aside.

 In another bowl, combine sugar and corn oil mix them until sugar is fully dissolve.  Then add eggs one at a time, add the vanilla and the mashed bananas.

 Add the dry mixture with your wet mixture. Stir until combined.  And then add the chocolate chips and mix just until combined.

5. Using an ice cream scooper, scoop the mixture onto the muffin tin and divide them thoroughly.

 Bake for about 15 minutes or until toothpick inserted in the center comes out clean. Remove the muffin pan from the oven then allow to cool for about 10 minutes before removing the muffins from the pan. Cool for another 10 minutes on a wire rack before serving.

Note for storage:
* Store in room temperature it will last for 2-4 days covered with a cling wrap.
** Wrap in cling wrap and store in fridge, it will last for a week.
*** Wrap in sling wrap, covered with foil, and place in a ziplock bag store in the freezer it will last for 3 months.

So yummy and moist!

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