If you like banana bread, you’ll love these muffins. This is a Betty Crocker recipe and works perfectly well. You get the banana flavour as well as small bursts of chocolate. One of the best things about this recipe is the final touch you need to give the muffins. The cinnamon sugar with melted butter. It amplifies the the taste further more. The chocolate chips I used were Hershey’s milk chocolate ones. They’re bigger than the ones we get here and taste great. If you have anyone coming from the States or anywhere else, have them bring you these. I can’t wait to use these chips in cookies!
Flour – 1 and 2/3 cup
Sugar – 2/3 cup
Vegetable oil – 1/2 cup
Banana – 2, mashed
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Eggs – 2
Vanilla – 1 tsp
Salt – 1/2 tsp
Chocolate chips – 1/2 cup
Cinnamon – 1 tsp
Butter – 2 tbsp
Cinnamon – 1/2 tsp
Sugar – 2 tbsp
Preheat your oven at 190 degrees C and line a muffin tray with muffin liners.
In a mixing bowl add flour, baking soda and powder, salt and cinnamon together.
In another bowl mix together sugar, eggs, mashed banana, oil and vanilla.
Add the wed ingredients to the dry ones and mix only till incorporated. If there are lumps it’s a good thing. Don’t over mix.
Fill the muffin liners with batter and bake for 17-20 mins. I baked these for 20 and they were perfect.
Let the muffins cool. As they cool, melt butter and brush it on top of the cooled muffins.
Mix cinnamon and sugar, sprinkle it over the muffins.