These banana choc chip muffins are quick and easy and a family favourite for lunch box treats.
Preheat oven to 190 degrees C. Place mini-muffin pan on a tray.
Sift together the first three ingredients in a large bowl. Add the chocolate chips and stir. Make a well in the centre of the dry ingredients.
Mash the bananas in a smaller bowl. Add the eggs, milk and oil; stir thoroughly to combine.
Add the banana/egg mixture to the dry ingredients and stir until just combined.
Spoon the batter into the mini-muffin pan, filling about three-quarters full.
Bake at 190 degrees C for 15 to 20 minutes or until golden. Leave the muffins in the pan for 10 minutes and cool on cooling racks.
Repeat the last two steps with the remaining batter to yield up to 60 mini-muffins.
Use milk, white or dark chocolate chips, or a combination of the three flavours. This batter could also be spooned into the 12-cup muffin pan or into a loaf pan. Cooking time for the 12-cup muffin pan is 20 to 25 minutes and for the loaf pan 1 hour. These muffins freeze beautifully!