Baking #92: Malted Banana Chocolate Chips Muffins

Aloha! Happy Sunday! Chinese New Year is just around the corner. This day next week will be the day we celebrate the eve of CNY 2016. Sister decided to come home one week earlier instead of arriving on the first day of CNY as originally planned.

Another thing to look forward to is our sibling’s holiday trip to Bangkok in less than two weeks time. It is going to be a short trip but I think it will be my much needed holiday trip as I did not go anywhere after coming back from Taipei last year. Still thinking if I should plan a trip to Singapore for this mid year.

Anyways, I did baking this afternoon. Felt lazy to do so but I have a bunch of bananas and loads of eggs to clear. Intended to bake Banana Chiffon Cake at first but realized that the Cream Of Tartar was way expired.


A peek of the ingredients that I used but all dry ingredients were mixed and sifted together.


Malted Banana Chocolate Chips Muffins (adapted from The Domestic Goddess Wannabe)

Yields 16

  • 1-1/2 cups bananas, mashed *365g, two medium and two large bananas*
  • 1 cup fine granulated white sugar *85g*
  • 1/4 cup vegetable oil *melted unsalted butter*
  • 2 large eggs
  • 1-1/2 cups plain flour
  • 1/4 cup malted milk powder *Horlick*
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup milk chocolate chips *100g semi-sweet chocolate chips*

PS: Highlighted in red were my modifications from the original recipe.


  1. In a large mixing bowl, mix dry ingredients – plain flour, white sugar, Horlick, baking soda and salt together. Sift and set aside.
  2. In another large mixing bowl, mix wet ingredients – mashed bananas, melted butter and eggs together.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Mix until well combined and be careful not to overmix the batter.
  4. Gently fold in the chocolate chips.
  5. Scoop batter evenly between muffin liners and bake them in a preheated oven of 180 degree Celsius for 20 to 25 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
  6. Transfer muffins to cooling rack to cool completely.DSC09737

Removed the muffins from the baking tray and let them cool completely on the cooling rack.


So, this was how the Malted Banana Chocolate Chips Muffins looked like on the inside. Texture was extremely soft and bursting of banana flavor and aroma. Chocolate chips complimented the bananas well but I think I would reduce the quantity next time as it was too sweet for me.

Expecting parents to complain the same thing later on when they tried on these muffins. However, the taste of malted milk powder/Horlick was subtle in my opinion as the bananas pretty much covered the taste of Horlick. Just realized that I baked these muffins under 160 degree Celsius when it should be 180 degree Celsius. No wonder my muffins looked pale in color. LOL! But the muffins are still delicious.

This recipe is definitely a keeper for me as it serves as a good hand gift. Bananas muffins can never go wrong. Who doesn’t like bananas, right?

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