130gdark chocolate chips& extra for adding to the top
Wet Ingredients:
3large bananasmashed
3largeleggs
250mlsmilk of choiceI used low fat cows milk
1teaspoonvanilla extract
3tablespoonolive oillight or virgin
Instructions
First, preheat the oven to 425°F (220°C)
Prepare your muffin pan. If possible, I recommend a silicone, non-stick muffin pan. Instead of using muffin liners, spray your tin with cooking oil.
Place the dry ingredients in a large bowl and mix them together. If you can, sieve the whole wheat flour and baking soda (this introduces air-making for bouncier muffins).
In a separate bowl, combine the wet ingredients. If you have an electric hand whisk, use it. If not, make sure everything is mashed well with minimal lumps.
Combine the wet and dry ingredients until smooth. Avoid over-mixing.
Transfer the batter to the muffin tin. Fill each one to the top and add a few more chocolate chips on top of each muffin.
Bake at 425°F (220°C) for 5 minutes. Then reduce the temperature to 350°F (180°C) AND BAKE FOR A FURTHER 15-20 mins or until a toothpick inserted in the center comes out clean.
Video
Notes
Need to adapt this recipe to your unique needs? E.g., gluten-free, dairy-free, or vegan. Details on how to do this can be found in the full blog post.I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices. Your body and soul need nourishment. As I like to say, 'Good Food equals Good Mood. '”The owner of this website is not liable for this estimation.