Banana Chocolate Muffin

Dry Ingredients

  • 340 g cake flour
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60 g cocoa powder, sifted
  • 40 g wheatgerm
  • 180 g brown sugar
  • ¼ tsp fine salt

Wet Ingredients

  • 200 ml melted margarine or 120 ml Malaysian Palm Oil
  • 40 ml condensed milk
  • 1 tsp vanilla extract
  • 5 eggs
  • 250 ml buttermilk

Filling

  • 30 g ripe bananas, chopped
  • 200 g dark chocolate chips

Serve: 16 muffins

PREPARATION

  1. Line 16 muffin moulds with waxed paper muffin cases.
  2. Preheat oven to 200˚C.
  3. Whisk all wet ingredients together.
  4. Mix all dry ingredients together. Make a well in the dry ingredients. Pour in the whisked wet ingredients and mix to a creamy batter. Stir in banana and chocolate chips.
  5. Pour batter into prepared muffin cases. Bake for 10 minutes, reduce oven temperature to 180˚C and bake for another 15 minutes.
  6. Cool muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.