Banana and Choc Chip MuffinsYum Yum Yum!
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 raw sugar and wholemeal flour to cut down on the refined stuff, and the recipe makes a whopping 25 snack sized muffins! Frugal and tasty – perfect!!
serves
12time needed
prep cookingredients
8difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 68g serve |
Qty per 100g |
|
| Energy | 7861kJ | 11482kJ |
| Protein | 5.7g | 8.3g |
| Fat,total | 186g | 271g |
| -saturated | 43g | 63g |
| Carbohydrate | 19.4g | 28.3g |
| -sugars | 19.6g | 28.7g |
| Dietary Fibre | 0.91g | 1.32g |
| Sodium | 1642mg | 2398mg |
Ingredients
- 2 cups Wholemeal Self Raising Flour
- 1/2 cup Raw Sugar
- 100 grams Butter, Melted
- 1 cup Milk
- 1 Egg
- 1 tsp Vanilla Essence
- 3 Bananas ripe and mooshy
- 1 cup Choc Chips
Method
- 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
