I made these muffins twice already this week and now waiting for the bananas to get overripe so I can make them again. These banana choc chip crumb muffins are moist, crumbly, and really satisfying. They’re great if you don’t have much time to wait for your bakes because they come together in just about 35 minutes. Muffins are an easy way to get quick delicious breakfast without a whole lot of work. I love making fruit muffins, like these Easy, tasty blueberry muffins. Thy’re a good way to start the day, full of a whole lot of nutrients, i guess…
Variations
This recipe is not fussy, therefore allows you to make substitutes and make it your own.
- You may add nuts instead of chocolate or with the chocolate.
- You may add white, dark, or milk chocolate.
- You may remove the chocolate and have plain banana muffins
What makes good banana muffins
There’s nothing like a rubbery or yet dry muffin, totally dissatisfying and depressing. Like what do you do with a batch of chewy muffins…
To get really tasty, moist banana muffins you need to:
- Use overripe bananas
- MIx dry ingredients separately from the liquid to avoid overmixing
- When you do mix, do not overmix, mix just enough to get the batter to
Banana choc-chip crumb muffins
Ingredients
- 1½ Cups Flour
- ½ Cup Brown sugar
- ¼ Cup White sugar
- 1 Tsp Baking powder
- Pinch of salt
- 1 Tsp Bicarbonate of soda
- 2 Med Eggs
- ¼ Cup Oil
- ¼ Cup Melted butter
- Vanilla extract
- ½ Cup Yoghurt
- 100 g Chopped chocolate or choc chips
- Crumb topping
Instructions
- Preheat oven to 190°C
- Mix all the dry ingredients together in one bowl
- Mix all the liquid ingredients in another bowl
- Add the liquid ingredients to the dry
- Scoop into a prepared muffin tin
- Add the crumb topping on top
- Bake for about 20 minutes
- Take out of the oven, let them cool down and enjoy
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