These are a tweak on my Banana Honey Muffins that I posted last week. These came about as I wanted to make my monthly batch of muffins but didn’t have enough butter for the final batch. Coconut oil to the rescue! You can of course use butter or a different type of oil if you don’t like the taste of coconut oil. Also, whilst talking about it, because it has oil in the batter, the wrapper may be a little bit more oilier than normal (if using one). Just worth mentioning. I prefer to use silicone forms and they work a treat.
 
I make a big batch and pop them into the freezer for school lunchboxes or afternoon tea. These thaw well. Serve warm with a little vanilla ice cream for a yummy dessert.
 
This makes 24 small child size muffins. You can make larger ones if desired.
 
Choc-nana Muffins
Serves 24
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 very ripe bananas, can use more if desired
  2. 80g honey, or to taste
  3. 1 teaspoon of vanilla bean paste/essence/extract
  4. 2 eggs
  5. 60g coconut oil or butter
  6. 170g buttermilk or milk
  7. 300g self raising flour
  8. A pinch of baking powder
  9. 60g choc chips, or more to taste
Instructions
  1. Preheat oven to 180 degrees. Prepare muffin tray.
  2. Place everything into the bowl.
  3. Blitz on speed 5 for 30 seconds.
  4. Pour the batter into muffin tray filling 1/2 - 3/4 the way up.
  5. Bake for 15-20 minutes depending on the size of your muffins.
  6. Remove and after 5 mins pop them out and onto a cake rack to cool.
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