malted banana chocolate chip muffins

The actual title of this recipe was “Darn Close to the World’s Best Malted Banana Chocolate Chip Muffins”. 

When I saw the title I was more than skeptical. To claim something is that good is not to be taken lightly. So I did the one thing I could – I made the muffins to have a taste to judge for myself.

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You know, I would vote for this to be THE darn best malted banana chocolate chip muffins! They were so good I ate freshly out of the oven.

Soft, sift muffins studded with dark chocolate chips subtly flavored with banana and malt. Heaven in a bite!! 

Aden ate one and said, “Mama this is the BEST muffin in the world!” So yes, it passed Mr Picky Eater’s test with flying colors.

And as with all muffins, these are a breeze to make. 

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Here are the step-by-step instructions on how to make these muffins!

In a mixing bowl, add mashed bananas and sugar. 

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Beat with the paddle attachment of your mixer. You can also beat this by hand using a balloon whisk.

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Once blended, add oil and continue beating until the oil is incorporated.

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Add the eggs and beat to mix.

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The dry ingredients are added in 2 batches and mix until just incorporated.

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Remove the mixing bowl from the stand mixer, add the chocolate chips. Use a spatula to fold the chocolate chips into the batter. Do not over fold.

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Dish the batter into the holes of a muffin pan. If you are not using liners, lightly grease the holes first.

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Bake at 180°C for 30 minutes.

Cool the muffins in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

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The muffins can be kept in the fridge in an air-tight container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge before re-heating – 15-20 seconds on HIGH in the microwave will bring the softness back!

WORKSHOPS 

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Date: Saturday 18 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 

Date: Friday 30 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 6 May 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 31 March 2017

Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 22 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 23 March 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 6 May 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Malted Banana Chocolate Chip Muffins
Yields 12
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Ingredients
  1. 1 1/2 cup smashed bananas (about 4 medium bananas)
  2. 1 cup (200g) caster sugar - I used 120g
  3. 1/4 cup (60ml) vegetable oil - I used canola oil
  4. 2 large eggs
  5. 1 1/2 cups (250g) plain flour, sifted
  6. 1/4 cup (55g) malted milk powder - I used Horlicks
  7. 3/4 teaspoon baking soda
  8. 3/4 teaspoon salt
  9. 1 cup (152g) milk chocolate chips - I used dark chocolate chips
Instructions
  1. In a mixing bowl, add mashed bananas and sugar.
  2. Beat with the paddle attachment of your mixer. You can also beat this by hand using a balloon whisk.
  3. Once blended, add oil and continue beating until the oil is incorporated.
  4. Add the eggs and beat to mix.
  5. The dry ingredients are added in 2 batches and mix until just incorporated.
  6. Remove the mixing bowl from the stand mixer, add the chocolate chips. Use a spatula to fold the chocolate chips into the batter. Do not over fold.
  7. Dish the batter into the holes of a muffin pan. If you are not using liners, lightly grease the holes first.
  8. Bake at 180°C for 30 minutes.
  9. Cool the muffins in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Notes
  1. The muffins can be kept in the fridge in an air-tight container for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge before re-heating – 15-20 seconds on HIGH in the microwave will bring the softness back!
Adapted from culinaryconcoctionsbypeabody
Adapted from culinaryconcoctionsbypeabody
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen:

Tovolo Cupcake Scoop

Tovolo Spatulart Love Tree Spatula

 




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