Banana and Chocolate Chip Muffins

Banana and Chocolate Chip Muffins

Looking for something a little different to add to your muffins to not only make the kids go “Yum!” but also add a little goodness into their lunch boxes and after school snacks?

Then look no further! These Banana and Choc Chip Muffins are made with wholemeal flour to cut down on the refined stuff, and the recipe makes a whopping 25 snack sized muffins! Frugal and tasty – perfect!!

Now in this recipe we have substituted sugar for Natvia Natural Sweetener which has a whole lot less calories and is much better for you – but you can use raw sugar if you don’t have it on hand.

Banana and Chocolate Chip Muffins

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Baking, Breakfast, Cakes, Chocolate, Freezer Cooking, Grab And Go, Recipes, School Lunches, Under

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups Wholemeal self raising flour

• 1/2 cups Natvia Natural Sweetener

• 100 gram Butter, melted

• 1 cup Milk

• 1 number Egg

• 1 tsp Vanilla essence

• 3 number Bananas-ripe and mooshy

• 1 cup Choc chips

Directions

• Preheat oven to 220 degrees C.
• Grease 12 cup muffin tray or line with muffin cases.
• Mix dry ingredients in a bowl.
• In a separate bowl, mix wet ingredients then add to the dry ingredients.
• Bake 15-20 minutes
• Recipe Hints and Tips
• These muffins can be frozen for up to three months.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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