Mary Berry’s Banana and Chocolate Chip Muffins are made with flour, baking soda, salt, sugar, bananas, an egg, oil, vanilla, and chocolate chips. The recipe serves 12 and takes about 30 minutes to prepare and bake.
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đ Why Youâll Love This Banana And Chocolate Chip Muffins Recipe:
- Delicious Flavor: The combination of sweet bananas and chocolate chips is irresistible.
- Easy to Make: Simple, straightforward instructions make this recipe perfect for bakers of all levels.
- Moist Texture: Bananas add moisture, ensuring soft, tender muffins.
- Perfect Sweetness: The recipe balances the sweetness of bananas and chocolate perfectly.
- Kid-Friendly: Loved by children, making them a family favorite.
- Freezer-Friendly: Muffins can be frozen and reheated, perfect for meal prep.
â What Is Mary Berry Banana And Chocolate Chip Muffins Recipe?
Mary Berry’s Banana and Chocolate Chip Muffins recipe combines flour, baking soda, salt, sugar, mashed bananas, an egg, vegetable oil, vanilla extract, and a mix of semi-sweet and milk chocolate chips, creating moist, flavorful muffins.
đ Mary Berry Banana And Chocolate Chip Muffins Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ž cup sugar
- 1 cup mashed bananas about 3 medium
- 1 large egg room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- Âź cup milk chocolate chips
đ§ How To Make Mary Berry Banana And Chocolate Chip Muffins
- Bake at 375 degrees Fahrenheit. Prepare a muffin tin by lining it with paper liners.
- A small bowl should be used to combine the flour, baking soda, and salt.
- Add the chocolate chunks and stir.
- Sugar, bananas, egg, oil, and vanilla extract should be mixed together in a medium basin.
- Put in the dry ingredients and stir until everything is incorporated.
- Pour into a muffin tray that has been prepped, and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- After allowing it to cool for five minutes in the pan, remove it and rest it on a baking rack.
đ Recipe Tips
- Ripe Bananas: Use very ripe bananas for the best flavor and natural sweetness.
- Mixing Technique: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins.
- Even Distribution of Chocolate Chips: Toss the chocolate chips with a bit of flour before adding to the batter to prevent them from sinking to the bottom.
- Room Temperature Ingredients: Ensure the egg is at room temperature for better incorporation into the batter.
- Filling the Muffin Tin: Fill each muffin cup about 3/4 full to allow space for the muffins to rise without spilling over.
- Checking Doneness: Use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, the muffins are ready.*
đĽ What Goes Well With Banana And Chocolate Chip Muffins?
Banana and Chocolate Chip Muffins pair well with fresh fruit, yogurt, nut butter, coffee, tea, ice cream, whipped cream, or a glass of milk for a complete snack or breakfast.
đ How To Store Leftover Banana And Chocolate Chip Muffins?
- Refrigerator: Place leftover banana and chocolate chip muffins in an airtight container refrigerate for up to 5 days.
- Freezer: Wrap leftover banana and chocolate chip muffins individually in plastic wrap place them in a freezer bag freeze for up to 3 months. Thaw at room temperature or microwave before eating.
𼾠How To Reheat Banana And Chocolate Chip Muffins?
- Microwave: Place leftover banana and chocolate chip muffins on a microwave-safe plate heat for 20-30 seconds check warmth repeat in 10-second intervals if needed.
- Oven: Preheat oven to 350°F (175°C) place muffins on a baking sheet heat for 10-15 minutes. Check if they’re warm throughout.
FAQs
Why are my banana and chocolate chip muffins dry?
Your banana and chocolate chip muffins might be dry due to overmixing the batter, using too much flour, not enough bananas, overbaking, or using ingredients that are too dry.
Why are my banana and chocolate chip muffins sticky?
Banana and chocolate chip muffins can become sticky if they contain too much sugar, are underbaked, or if there’s high humidity during storage. Overripe bananas may also contribute to stickiness.
How do you know banana and chocolate chip muffins are done?
To check if banana and chocolate chip muffins are done, insert a toothpick into the center if it comes out clean or with a few moist crumbs, they’re ready.
Why did my banana and chocolate chip muffins turn green?
Banana and chocolate chip muffins may turn green due to a chemical reaction between the baking soda and the natural pigments in bananas, particularly when using sun-ripened bananas.
Do banana and chocolate chip muffins rise when baking?
Yes, banana and chocolate chip muffins rise during baking the leavening agents, like baking powder or soda, react with wet ingredients, creating air bubbles that make the muffins rise.
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Mary Berry Banana And Chocolate Chip Muffins Nutrition Facts
Amount Per Serving
- Calories: 263
- Carbohydrates: 34g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 10g
- Cholesterol: 15mg
- Sodium: 197mg
- Potassium: 109mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 36IU
- Vitamin C: 1mg
- Calcium: 13mg
- Iron: 1mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berryâs Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Banana And Chocolate Chip Muffins
Description
Mary Berry’s Banana and Chocolate Chip Muffins are made with flour, baking soda, salt, sugar, bananas, an egg, oil, vanilla, and chocolate chips. The recipe serves 12 and takes about 30 minutes to prepare and bake.
Ingredients
Instructions
- Bake at 375 degrees Fahrenheit. Prepare a muffin tin by lining it with paper liners.
- A small bowl should be used to combine the flour, baking soda, and salt.
- Add the chocolate chunks and stir.
- Sugar, bananas, egg, oil, and vanilla extract should be mixed together in a medium basin.
- Put in the dry ingredients and stir until everything is incorporated.
- Pour into a muffin tray that has been prepped, and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
- After allowing it to cool for five minutes in the pan, remove it and rest it on a baking rack.
Notes
- Ripe Bananas: Use very ripe bananas for the best flavor and natural sweetness.
- Mixing Technique: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins.
- Even Distribution of Chocolate Chips: Toss the chocolate chips with a bit of flour before adding to the batter to prevent them from sinking to the bottom.
- Room Temperature Ingredients: Ensure the egg is at room temperature for better incorporation into the batter.
- Filling the Muffin Tin: Fill each muffin cup about 3/4 full to allow space for the muffins to rise without spilling over.
- Checking Doneness: Use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, the muffins are ready.