Name: Banana and Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Yield: Makes 12
Ingredients: 1 ½ cup flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp Gregg's Ground Cinnamon; ½ cup soft brown sugar; ¼ cup neutral oil ( vegetable, canola, rice bran); 2 eggs (no 7); 1 cup mashed bananas ( 2 large ripe bananas); ⅓ cup dark chocolate chips

Banana muffins are a great way to use up overripe bananas! For variation, swap out the chocolate chips with fresh blueberries or add zest from orange in the mixture. Super easy, perfect lunchbox treats!

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Makes 12

Prep Time 15 minutes

Cook Time 15-20 minutes

Easy

Ingredients

1 ½ cup flour

1 tsp baking powder

½ tsp baking soda

1 tsp Gregg's Ground Cinnamon

½ cup soft brown sugar

¼ cup neutral oil ( vegetable, canola, rice bran)

2 eggs (no 7)

1 cup mashed bananas ( 2 large ripe bananas)

⅓ cup dark chocolate chips

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C (fan assisted). Grease a 12 hole muffin pan.

Step 2

Sift flour, baking powder, baking soda and Gregg's ground Cinnamon into a mixing bowl. Stir in brown sugar, breaking up any lumps if necessary.

Step 3

In a separate bowl whisk together oil, eggs and mashed bananas. Pour into the dry ingredients and add the chocolate chips. Stir to just combine ingredients. Spoon mixture into the prepared muffin tin.

Step 4

Bake for 15-20 minutes, until tops are golden and cooked. The centre of the muffin will spring back when lightly touched with your finger. Leave in the tin for 5 minutes before removing the muffins to a cake rack to cool.