Chocolate-Chip Banana Muffins

This is my go-to banana muffin recipe (adapted from Sally's Baking Addiction's Quick & Easy Banana Muffin). These muffins are wonderfully moist, soft and buttery with a sweet banana flavour and they are easy to make too!

[This recipe makes 11 muffins]

A (dry ingredients):

200g self-raising flour

1 tsp soda bicarbonate

1/2 tsp salt

1 tsp mixed spice

B (wet ingredients):

85g unsalted butter, melted

120g brown sugar

2 eggs, at room temperature (each egg weighs about 60g, with shell)

1 tsp vanilla extract

zest of 1 orange

2 tbsp milk

about 1-1/2 cups mashed banana

C:

40g chocolate chips

• Preheat oven to 220°C.  Line a 12-hole muffin tin with paper muffin cases.
• Sift (A) all the dry ingredients together. Set aside.
• Using the electric hand beater, whisk (B) all the wet ingredients until combined. 
• Pour the dry ingredients into the wet ingredients, then whisk until well combined.  Fold in chocolate chips.  (Batter will be thick). 
• Using an ice-cream scoop, spoon the batter into muffin cases, filling them all the way to the top.  Bake for 5 minutes at 220°C.  Then reduce the oven temperature to 180°C and continue baking for about 25 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pan before transfering them  onto a wire rack to cool.

Note:  The initial high temperature will spring up the top of the muffins quickly, then the inside of the muffin continue to bake for the remainder of the time.  This helps the muffins to rise nice and tall.