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!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
Preheat oven to 180°C (fan assisted). Grease a 12 hole muffin pan.
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.
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.
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.
Kraft Kitchen Tips!
Replace chocolate chips with ½ cup fresh blueberries to make banana and blueberry muffins.
Omit the chocolate chips and add the zest from ½ an orange for banana and orange muffins.
Once muffins are cold, pack into and airtight container or sealable plastic bags. Will keep frozen for upto 2 months.