Banana Chocolate Chip Muffins

Like mother like son, my son is learning to bake like Donna Hay too. LOL!

The recipe of these low fat banana chocolate chip muffins are from the Donna Hay Kids' magazine. They are as easy as just step one, two and three and great for kids.

My going-to-three year old boy loves making and eating these muffins. Best of all, he really enjoy being the "star" of this post.

Pictures showing how my boy making these muffins.

Even the mini muffins are very moist and yummy.

Here's the recipe from Donna Hay Kids' magazine (Annual 8, 2011)

(with my slight modification in blue) 

2 cups (300g) plain flour, sifted
1tbsp baking powder, sifted
1 cup (220g) caster sugar
2 eggs
1/4 cup (60ml) vegetable oil
1 cup (250ml) buttermilk
2 tsp vanilla extract
1 cup mashed banana
135g dark chocolate chips

icing sugar for dusting (I didn't do this)

Step 1 Preheat oven to 180°C (or 160 °C fan forced). Place the flour, baking powder, sugar, eggs, oil, buttermilk and vanilla in a bowl and mix until just combined.

Step 2 Gently fold through the banana and chocolate chips.

Step 3 Divide the mixture between 12 x 1/2 cup capacity (125 ml) muffin tins lined with paper patty cases and bake for 25-30 min or until golden or cooked when test with a skewer. Turn out onto a wire rack to cool. Dust with icing sugar to serve. Make 12.

Note: We made 4 mini muffins and 6 standard size (mummy-sized) muffins using half of the recipe.The mini muffins were baked for 15-18 min at 160 °C fan forced and the larger ones were baked for 20 min at 160°C fan forced and another 5 min at 180°C fan forced (for extra browning colour).

Happy Baking!
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