Moist Chocolate Chip Muffins Recipe
Rediscover a muffin-shop favourite with our timeless Chocolate Chip Muffins recipe from the 1989 Milk Calendar. These muffins are not only scrumptious and filled with chocolatey goodness but also boast a tender texture thanks to the wholesome addition of bananas and milk. Perfect for breakfast or as a snack, they're sure to be a hit any time of day.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 1 3/4 cups (430 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 ripe banana mashed (approx. 1/2 cup / 125 mL)
- 1/2 cup (125 mL) brown sugar packed
- 2 eggs
- 1 cup (250 mL) milk
- 1/3 cup (80 mL) butter melted
- 1 cup (250 mL) chocolate chips
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Preparation
Preheat oven 400 °F (200 °C). Lightly butter or spray 12-cup non-stick muffin pan. Sift together flours and baking powder. Reserve.
Combine banana with brown sugar until smooth. Beat in eggs, milk and melted butter. Stir in dry ingredients only until blended. Quickly stir in chocolate chips. Do not overbeat. Spoon mixture into prepared muffin cups. (An ice cream scoop works well for this).
Bake 25 min or until browned slightly. Cool on racks.
Nutritional information
Per serving| Energy: | 262 Calories |
| Protein: | 5 g |
| Carbohydrate: | 39 g |
| Fat: | 11 g |
| Fibre: | 2.2 g |
| Sodium: | 124 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 75 mg |
| Folate: | 14 % |
| Magnesium: | 14 % |
| Selenium: | 25 % |
| Thiamin: | 15 % |
