Great to make with over-ripe bananas and freeze well for school lunchbox snacks.
3 cups self-raising flour
3/4 cup caster sugar or stevia
3 medium ripe bananas
3/4 cup skim milk
125g light margarine, melted
200g chocolate chips (dark, milk, white or mixture)
Preheat oven to 180C.
Add flour and sugar into large bowl. Stir in chocolate chips.
In a different bowl, mash banana, stir in eggs and milk.
Add banana mixture to the flour mixture and stir to combine.
Stir in melted butter into mixture until all combined.
Drop heaped tablespoonfuls of mixture into greased muffin pans.
Bake for approximately 20 minutes.
Turn from pan onto wire rack to cool.
Note: 4pp each if using stevia, 5pp each using caster sugar.