Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
2½ cups (375g) self-raising flour½ teaspoon ground cinnamon, optional¾ cup (170g) sugar½ cup (95g) milk chocolate chips1 cup (250ml) milk¾ cup (185ml) vegetable oil1 egg2 small over-ripe bananas, mashed
Preheat oven to 200°C.Line a 12-hole muffin pan with paper muffin cases.
In a large bowl combine flour, cinnamon, sugar and choc chips.
Add combined milk, oil, egg and banana.
Stir until just combined.
Divide mixture between prepared muffin pan.
Bake in preheated oven 20 minutes or until golden brown and cooked through.
Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Eat while still warm, or cold.
Store in an airtight container up to 5 days.
Muffins are best warmed before eating once they're a couple of days old.