Banana Chocolate Chip Muffins
These freezer friendly muffins are the perfect lunchbox snack. Naturally sweet, fluffy and irresistible, this recipe makes great mini muffins for your mini-mes.
Total time: 40
1 x Hill St Chocolate Chunk Base 100g butter, softened 3 bananas 1 egg 2 tbsp milk
Pre-heat oven to 170 degrees fan bake and line mu ffi n trays with mu ffi n cases. Gently melt butter in microwave until just melted. Optional: set half a banana aside for the topping, if not - skip this step. Mash 2.5 (or 3) bananas and whisk in egg, milk, and butter until combined. Sift the Hill St Cookie Base into a large mixing bowl so you’re left with the chocolate chunks in the sift.
Set aside 1/4 of the chocolate chunks (for the top) and add the rest into the mixing bowl.
Fold in the wet mixture with dry mixture until combined. Spoon mixture into 8 mu ffi n cases. Top with the chocolate chunks you set aside and a banana coin (from the half banana you set aside). Bake for 30-35 mins until golden on the top.