Banana Weet-Bix Chocolate Chip Muffins

I discovered this recipe soon after I made Banana and Chocolate Chip Muffins last week. I decided to give this recipe a try.  These muffins turned out very well and they were so very delicious!  The use of Weet-bix gives a good texture and it also provides enough overall sweetness to the whole recipe.  These muffins are suitable for freezing, should there be leftovers…

3 ripe bananas, mashed with juice of 1 lemon
4 Weet-Bix, crushed
3/4 cup milk
2 eggs, lightly beaten
80g unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cup (225g) self-raising flour
2 tablespoons brown sugar
1 packet (200g) chocolate chips

Preheat oven to 180°C. Line a 12 hole muffin pan with cases, set aside.
In a small bowl, combine mashed bananas, crushed Weet-bix and milk. Set aside for 10 minutes.
Meanwhile, beat together the eggs and melted butter, than add the vanilla extract, banana mixture, flour, brown sugar and chocolate chips.  Stir mixture gently until just combined.
Spoon mixture evenly into the prepared muffin pan and bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
Leave muffins to cool in the muffin pan before removing them onto a cooling rack to cool further.

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