Method
- Preheat oven to 160oC fan bake or 180oC bake. Line a 12-hole muffin tin with paper cases.
- Stir bananas, sugar, butter and egg together in a large bowl until well combined.
- Sift in flour, baking powder, baking soda and salt. Add chocolate chips and fold in until just combined.
- Divide mixture evenly between paper cases. Bake for 20-25 minutes, until muffins are golden brown and spring back when lightly pressed on top.
- Leave to cool in tin for 5 minutes before transferring to a wire cooling rack.
TIPS
• Use an ice cream scoop to transfer the mixture into paper cases - it’s quicker, easier and less messy!
Add your review
Edmonds is a favourite of all baking I learnt growing up with mum baking alongside with her n our own family recipes.
These are a special recipe for me & my kids
Absolute gem of a recipe, obviously 5 stars because I made it
I've been making these with my cousins since 2005 from a well-worn Edmonds cookbook. It's been years since we moved and lost the book, but I've just found this recipe online, now I get to share it with my daughter now in 2024, amazing! Favourite muffins.
It 5 because *I* made it
Its a good recipe kids love them
It 5 because I made it
so yummmyyyyy
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