Banana choc chip muffins

Banana choc chip muffins

* NUT FREE   * VEGETARIAN

Ingredients

12 serves

Self-raising flour, white

¾ cup

Self-raising flour, wholemeal

¾ cup

Bicarbonate soda

¼ teaspoon

Cinnamon

½ teaspoon

Soft brown sugar

1/3 cup

Chocolate chips

½ cup

Milk (reduced fat)

¾ cup

Egg, lightly beaten

1

Bananas, mashed

2 medium

Vegetable oil

¼ cup

 

Method

  1. Preheat oven to 180°C.
  2. Sift flours into a large bowl.
  3. Combine the bicarbonate of soda, cinnamon, brown sugar and chocolate chips with the flours.
  4. Mix the milk, egg, banana and oil together in a separate bowl and then add to the dry ingredients.
  5. Stir until just combined, taking care not to over mix.
  6. Spoon mixture into a muffin tray, which is lightly greased or lined with good quality patty cases.
  7. Bake for 20 to 25 minutes or until golden and cooked through. Allow the muffins to cool for 5 minutes before removing from the trays.

 

Tips

  • For variation, try replacing the chocolate chips with ½ cup sultanas.
  • Serve muffins alongside a fresh fruit platter for a workplace breakfast meeting.
  • This recipe can also make 24 mini muffins, which are great for a workplace morning/afternoon tea. Reduce cooking time to 10 to 12 minutes.

 

Healthy Choices category: AMBER (Choose carefully)

 

Recipe adapted from The Secret of Healthy Children (2003), with permission from Nutrition Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

 

Printer-friendly version