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.
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.
Here are the step-by-step instructions on how to make these muffins!
In a mixing bowl, add mashed bananas and sugar.
Beat with the paddle attachment of your mixer. You can also beat this by hand using a balloon whisk.
Once blended, add oil and continue beating until the oil is incorporated.
Add the eggs and beat to mix.
The dry ingredients are added in 2 batches and mix until just incorporated.
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.
Dish the batter into the holes of a muffin pan. If you are not using liners, lightly grease the holes first.
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.
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
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
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
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
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
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
- 1 1/2 cup smashed bananas (about 4 medium bananas)
- 1 cup (200g) caster sugar - I used 120g
- 1/4 cup (60ml) vegetable oil - I used canola oil
- 2 large eggs
- 1 1/2 cups (250g) plain flour, sifted
- 1/4 cup (55g) malted milk powder - I used Horlicks
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (152g) milk chocolate chips - I used dark chocolate chips
- In a mixing bowl, add mashed bananas and sugar.
- Beat with the paddle attachment of your mixer. You can also beat this by hand using a balloon whisk.
- Once blended, add oil and continue beating until the oil is incorporated.
- Add the eggs and beat to mix.
- The dry ingredients are added in 2 batches and mix until just incorporated.
- 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.
- Dish the batter into the holes of a muffin pan. If you are not using liners, lightly grease the holes first.
- 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.
- 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!
Tovolo Spatulart Love Tree Spatula
Looks very yummy good for my grandkids. Thanks for all your lovely recipes.
You are welcome, Galdys 🙂
Hi Diana,
I’ve not been drinking Horlicks for ages … these Malted Banana Chocolate Chip Muffins look yummy-licious!
Hi Diana, I tried first time with plain flour and second time with cake flour. I prefer the one with cake flour cos it’s less ‘packed’ when eaten the next day. Nonetheless, still super yummy! ❤️❤️❤️ I also used those packet 3in1 Horlick at home works well too.
Thank you for the recipe 😉
Hi Zenia, cake flour is lower in protein so the bakes are usually softer (hence cake flour is used for chiffon cakes). You must like softer bakes!! Thanks for trying! 🙂
Yes I love soft cakes, the one with plain flour is more springy, which is also nice… So hard to choose from the two. I made the one with cake flour for my colleagues today and they all
Hi, may I know what is malted milk powder? Thank you!
Horlicks 🙂
Hi Diana, I tried yr recipe n replace malt with cocoa power at 45 g but the texture was hard even though I tried not to over mix. Any advice?
Tks
I think you need to experiment with the quantities. Malt contains milk, so I doubt you can substitute one for one here.
What is a good substitute for the malted powder as I can’t find any here. Can I just use regular milk powder? Thank you.
yes you can or if you can find Milo you can use that too.
Hi!
Can I know if the temperature which you used in your recipe were fan forced or normal?
Thanks!
Siaw Tan
Normal convection oven – I don’t use fan forced. 🙂
Thanks for sharing such a great recipe. Since I don’t have Horlicks or any malted drink.I substitute it with Milo & it tastes great.
Hi Diana..thank u for sharing this recipe. Made these today, substitute with Milo, all 15 gone within half hour.. Super delicious..
Wow!! Awesome Irna! 🙂