Please Pass the Recipe

sharing recipes from one generation to the next

Choc Chip & Banana Muffins version number II

What to bake with my mushy banana’s???  It’s almost as if it has become a weekly habit for me these days to be stuck with left over bananas. Well, not quite, but probably once a month I’ve got banana’s that have gone too ripe for one of us to want to eat them.   It is about this time time I go searching for something to bake so that they don’t go to waste.  So when Mum posted her latest recipe, and it was for a generic muffin mix, my investigations were complete.

I’ve tried making muffins a number of times, and never been quite satisfied with the outcome.  My main complaint is that they seem to stick to the tin and sometimes be a bit gluey/wet.  Not like the cake-like texture that I know they should be.  Time to see if I can improve on previous efforts.

We’ve both posted recipes for muffins on this blog before (see rhubarb, apple & coconut or Mum’s Mushy banana muffins) but having  one master recipe for every flavour version I could think of explained clearly would surely help with the issues I was having. I also know its been a while between posts from me, and so with three different motivations for making these muffins, I set to work to see if I could recreate her magic muffin mix.

So to the outcome…. well unfortunately they weren’t perfect, but they are getting better.  Tasted great, but the texture was a bit wet still.   Mum and I actually ended up having quite an involved conversation  on the phone about the amount of liquid in the recipe, and even emailing photos to try to get to the bottem of my questions. I think we might have worked out a few of the things I’ve been doing wrong…… even with me following the recipe!

This post, and recipe, probably proves the importance of sharing cooking tips and learning in a kitchen together.   The very point of this blog even.   So often I think we give up trying to do things because we don’t get the outcome we are after.   And when it comes to cooking specifically,  I think this is true for a lot of people, believing that they can’t cook and not attempting to persist with it.  It is often as simple as taking the time ask a few questions from the people we know can make that recipe well, get some help and we can all end up being our own Nigella Lawson or Donna Hay in the kitchen.

And so this is my version of Banana and Chocolate Chip Muffins mark II….. with some feedback about liquids quantities and consistency.

Chocolate Chip & Banana Muffins

will make 12 large muffins.

  • 3 cups plain  flour
  • 6 tsp baking powder
  • 2 medium sized mushy banana’s mashed(approx 3/4 cup)
  • 2 room temp eggs
  • 150g butter, melted
  • 3/4 cup choc chips
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla essence
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 tsp instant coffee

Pre-heat your oven to 200c.  Line your muffin tin with butter and flour, or a muffin liner.  Mum suggests putting a square of baking paper, and if the consistency of the muffin is right they will fall out of the tin when cooked properly.

Sift your flour and baking powder (I do it twice to make sure its well combined)

Add the chocolate chips, sugar, and cinnamon.

In another bowl mash your banana’s and combine the coffee and vanilla essence.

Then add your banana mix to your dry ingredients along with the eggs and melted butter.

Then add your milk to the mix in smaller portions.  You may not use all the milk to get the right thickness.

The consistency (after much discussion about clarifying it) should be a bit like porridge.  When you spoon it into the tin it should lose its form only slightly and slowly.  So it will look a little bit like whipped cream, but still be fairly thick when stirring.  Also your topping should sit on top of the mix and not sink (like you can see my chocolate chips have below)  I am coming to a quick conclusion that less liquid is better.

so this is where my lesson lies….. for years I’ve been adding far too much liquid.   If your mix is of the right consistency then the muffins should come easily out of the tin after cooking, and not be too sticky.  Stay tuned for mark 3 of this mix over the next few weeks as I try to get this recipe right finally.

To bake, spoon the mixture into the lined tin and add some left over chocolate chips.  Bake for approx 15-20 mins or until golden around the edges.  Remove from the oven and turn out of the tin to cool.

Eat cold, or heat slightly in the microwave for a tasty warm treat for morning tea.

Happy Cooking! 🙂


About Leah

Australian Artist, painting with Gouache and Oil Pastel on Paper. Lover of lines, curves, colour and texture. Born and bred in Melbourne, Australia, I've spent most of my adult life travelling, time living in Sweden and Adelaide and have settled in Brisbane with my little family. I'm creative by nature and find inspiration in many different corners of this world, some just under my nose, others a life time away. I blog because I love to share what I discover, and to inspire myself. You'll find my blogging about my paintings and artwork on: and about my cooking adventures on

2 comments on “Choc Chip & Banana Muffins version number II

  1. Pingback: Buckwheat Banana Cake with Pecans and Maple | Please Pass the Recipe

  2. Pingback: Yvette’s Allergy Friendly Banana Bread | Please Pass the Recipe

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This entry was posted on July 10, 2012 by in Food and tagged , , , , , , , .
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