mini banana and choc-chip muffins

  • 2 small (350g) bananas, peeled and mashed
  • ⅓ cup (80ml) light extra virgin olive oil 
  • 1 egg, lightly beaten 
  • ¾ cup (130g) brown sugar 
  • 1 teaspoon vanilla extract 
  • ¾ cup (115g) self raising (self-rising) flour, sifted 
  • ½ cup (95g) dark chocolate chips 
  • 24 store-bought banana chips, to serve
  1. Preheat oven to 180ºC (350ºF). Line a 24 x 30ml-capacity mini muffin tin with paper cases. Place the banana, oil, egg, sugar and vanilla in a large bowl and whisk to combine. Add the flour and chocolate chips and mix to combine. 
  2. Divide the mixture between the paper cases, press a banana chip into each, and bake for 15 minutes or until cooked when tested with a skewer. 
  3. Remove the muffins from the tray and cool on wire racks. Makes 24.  
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