Making Banana Muffins with Chocolate Chips and Dates

Yesterday when I paid a visit to my Bro-in-Law's house in KL, I had a chat with my Sister-in-Law who just started learning to bake. She showed me all the baking ingredients and utensils that she recently bought and we talked a lot about making muffins, simple cookies and stuff.

I realized that yesterday I forgot to feed Naomi with banana that I bought for her earlier this week; this said, today I had two very ripe bananas that were superb for baking ingredient. On top of that, I also happen to have a box of cheap dates at home and I don't really like them because they are too soft to my liking (even after I put them in the fridge!). I mean they're so incredibly cheap and I should have expected the substandard quality.

Anyhow, after our late breakfast, I asked my husband to babysit Naomi and decided to make muffins (just like what I discussed with Sister-in-Law yesterday) by adapting this recipe. I could't follow the exact ingredients stated in the original recipe because my rum for baking expired long time ago (but I still kept it in somewhere in my kitchen cabinet because I have no heart to throw it away).

Banana Muffins with Chocolate Chips and Dates.

Here's the recipe I used for making the banana muffins that sure taste like they are from out of this world (they are so yummy!).

Banana Muffins with Chocolate Chips and Dates

Ingredients:

Tutorials:

Preheat oven to 160 degree Celcius.

Coat the chopped dates and chocolate chips with a bit of flour. Set aside.

In one large bowl, combine all the dry ingredients (flour, baking powder, baking soda and milk powder).

In another large bowl, combine mashed banana with sugar. Add melted butter, vanilla extract and eggs. Mix all ingredients thoroughly by using a wooden spoon.

Pour the wet ingredients to the dry ingredients.

Fold the dry ingredients into the wet ingredients until well combined. Don't over-mix.

Add dates and chocolate chips into the muffin batter and fold them together carefully.

Scoop the muffin batter into muffin pan already lined with muffin paper. Fill the muffin batter all the way to the top.

Bake the muffins for 25-30 minutes or until they are golden brown.

Best served warm.

Large muffins we had today!

Light, fluffy and fragrant - these muffins are great for breakfast or paired with afternoon tea.

Enjoy!