Max Makes Munch

Banana Choc Chip Muffins

There seems to have been a huge resurgence in the production of banana bread during the COVID-19 lockdown. While banana bread is delicious, it’s dangerously moreish, resulting in swift demolishment, which got me thinking, there must be a more sensible, individually portioned alternative.

Such an easy and wonderful tea time treat, these banana chocolate chip muffins are best served slightly warm from the oven. This recipe can also help reduce waste, as you want to use ripe bananas, the more black spots the better.

If you don't have or can't find whole spelt flour, you can substitute this with whole wheat flour. To check if your muffins are ready, insert a skewer or toothpick into the centre of one of the muffins. If it comes out clean, your muffins are done.

Prep 10 mins
Cook 15 mins
Total 25 mins
Serves 12

Ingredients

  • 3 ripe bananas
  • 2 eggs
  • 125g all-purpose flour
  • 100g whole spelt flour
  • 75g caster sugar
  • 75g demerara sugar
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 100g dark chocolate chips
  • 40g chopped walnuts

Method

  1. Preheat the oven to 190ºC/375ºF. Line a muffin tin with cupcake papers.
  2. In a large mixing bowl, mash the ripe bananas with a fork and whisk in the eggs.
  3. Stir in the flours, sugar, salt and baking powder until evenly combined into a cake batter, then fold in the dark chocolate chips and walnuts.
  4. Spoon the batter evenly into the prepared muffin tin before baking in the oven for 15 to 20 minutes.
  5. Remove the muffins from the oven and allow to cool on a wire rack for at least 15 minutes before tucking in.

Nutrition per serving

Calories: 212 kcal
Fat: 5.4g
Saturated Fat: 1.8g
Carbs: 38.7g
Sugars: 20.5g
Fibre: 2.3g
Sodium: 110mg
Protein: 4.7g