Banana Chocolate Chip Muffins
Ingredients
- 150g self-raising flour
- 70g caster sugar
- 80g light brown sugar
- 150g soft salted butter
- 1 large very ripe banana or 2 small
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp Greek yoghurt
- 100g chocolate chips
- 1 tbsp oats
Toppings
- Handful of chocolate chips
- Handful of oats
Preparation
Add all ingredients except the chocolate chips and oats to a medium-sized mixing bowl and beat with a handheld beater until smooth.
Fold through the chocolate chips.
Using an ice cream scoop, portion out the batter into muffin cases.
Top with additional chocolate chips and a scattering of oats.
Bake at 180 degrees Celsius for 22-25 minutes for large muffins, or 18-20 minutes for smaller buns.
Remove from the tin and cool on a wire rack.
Tips
These freeze perfectly for up to 2 months.
They will keep in a sealed container for up to 4 days.
