We love banana and chocolate chip muffins for breakfast on a lazy Sunday morning. There’s something deeply satisfying about waking naturally (without the strident call of the alarm) and being able to potter around in the kitchen baking muffins before the hungry family descends for refuelling. These healthy banana muffins are so simple to make, they’ll be baked and on the table before you could run to the shop and back! They’re super economical too and they’re gluten free..
When I was planning to make these muffins, our garden was full of blackcurrant bushes groaning under the weight of juicy, glossy berries. I needed an excuse to use some of them up that didn’t involve a pie or a crumble (real family favourites), so I decided to I add some into these muffins for an extra pop of flavour, colour and sneaky vitamins!
This recipe is perfect to make with kids – it’s easy-peasy with just a few simple steps and there’s no need for the mixture to be perfectly blended.
Pre-heat the oven to 200°C.
Start by mashing 2 bananas in a bowl with a fork, then add 6 tablespoons of melted butter (or vegetable oil if you prefer), 2 tablespoons of milk, 1 teaspoon of vanilla essence, 2 beaten eggs and 2/3 cup of golden Demerara sugar. Mix together.
In a separate bowl sift together 2 1/2 cups of plain (all-purpose) flour, 2 teaspoons of baking powder, 1/2 teaspoon of sea salt and 1 teaspoon of ground cinnamon. Add the sifted dry ingredients to the mashed banana mix and stir until the flour is almost combined.
Add in 4 oz of white/milk chocolate chips and 1 cup of fresh or frozen blackberries (or any other berry of your choice). Stir gently, to avoid breaking the fruit then spoon the mixture carefully into paper cases. Drop a couple of extra black currants onto the top of each muffin. Bake for 20 minutes on the middle shelf of the oven, or until the muffins are well risen and golden.
Lift the muffin cases from the muffin tin and set aside to cool on a wire tray – if they last that log (they never do in our house).
Pile up those gorgeous, tasty muffins on a plate, fix yourself a drink and take time out to savour the flavour!
- 2 bananas
- 1 1/2 cups fresh/frozen blackberries (or other seasonal berries)
- 1 4 oz bag chocolate chips
- 2 1/2 cups rolled oats
- 2/3 cup golden demerara sugar
- 6 tbsp melted butter or vegetable oil
- 2 eggs
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp milk (dairy/non dairy)
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
Preheat the oven to 200°C.
Line 12 muffin cups with muffin cases
Mash the bananas with a fork, then add in the beaten eggs, sugar, butter/oil, milk and vanilla essence, and stir well
Stir the rolled oats, cinnamon, baking powder and salt mix into the banana mix with a wooden spoon until almost all of the flour is blended in, then stir in 2/3 of the berries and all of the chocolate chips
Spoon the mixture into the muffin cases and drop extra blackberries onto the top of each muffin
Bake the muffins on the middle shelf of the oven for 20-25 minutes or until risen and golden.
Lift the muffin cases from the muffin tin and cool on a wire tray. Enjoy!
Making this banana and chocolate chip muffins recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.