Sunday, May 02, 2010

Banana Choc Chip Miffins

Why miffins?  Well, instead of admitting to a typo (me?!  Never!!!), mini muffins are now known as miffins in our house!  As a general rule, I am not a fan of baked banana goods.  Give me a real, fresh banana anyday.  But these muffins are chocolatey and banana-ery without having that typical banana bread taste.  It may be the sour cream?  I don't know, but I'm not complaining!  It's a great way to use up those sad looking bananas that sit in our fruit bowl all on their own and just know they aren't going to be eaten. 

  • 1 3/4 cups plain flour, sifted
  • 1 1/2 teaspoons baking powder
  • 2/3 cup caster sugar
  • 1 cup sour cream
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 small bananas mashed
  • 3/4 cup chopped milk chocolate or milk chocolate chips
  1. Preheat oven to 180 C.
  2. Place flour, baking powder & sugar in a bowl.
  3. In another bowl, whisk together sour cream, eggs & oil until combined.
  4. Fold into the flour mixture with the banana & chocolate, stirring until just combined.
  5. Spoon mixture into muffin tray, bake for 25 minutes or until golden brown.
  6. Allow to stand in the tray for 5 mins.
  7. Cool on a wire rack.
Makes 12 muffins or 24 miffins

My Notes
  • Using 2 large bananas as opposed to the 2 small bananas as listed in the ingredients doesn't make a difference to this recipe. 
  • I always add more choc chips of any colour, it wouldn't be right if I didn't! 
  • If I have only a bit of sour cream left in the container, I add that in too.  Doesn't seem to make any difference to the end result.
  • For me, these muffins stick to paper muffin pans so I generally use the silicon ones for these.

1 comment:

Kristy said...

I had some sour cream in the fridge and used that as excuse to make these today. Delicious! Thanks!