Extra moist buttermilk banana chocolate chips muffins

Muffins are one of our favourite snacks. They are easy to make which doesn’t even require any mixer. So this is my go-to bake when I have to prepare something for my kids quickly. This is especially so since I had overripe bananas lying in my fruit basket, I might as well made some for their tea break and breakfast tomorrow.


  • 200g all purpose flour
  • 380g mashed bananas + another one extra for topping
  • 6g baking soda
  • 4g baking powder
  • 4g cinnamon powder
  • 64g beaten egg
  • 57g melted butter
  • 50g caster white sugar
  • 50g brown sugar
  • 50g chocolate chips
  • 60g buttermilk (room temp)


Method (muffins)

  • Preheat the oven at 220 degree celsius 
  • Sift all the dry ingredients except the chocolate chips together and whisk the mixture.
  • Add all the wet ingredients together and whisk till well combined 
  • Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the chocolate chips.
  • Scoop some batter into your muffin liners, about 75-80 percent full. Add in 2-3 slices of bananas on top , then gently push it down a little bit.
  • Do the same for the rest of the muffins 
  • Bake for 5 minutes
  • Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.

if you don’t have buttermilk, you may use sour cream instead. Otherwise you may want to try my other moist banana recipe. Here’s also the blueberry crumble muffins.

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