These chocolate banana muffins are amazing! The added banana makes these muffins perfectly soft, and the added chocolate chips give amazing hits of chocolate as you eat them.
You can let these muffins cool, or enjoy them warm straight from the oven. They also freeze well, and make a great lunch box treat.
More muffin recipes
Muffins really do make the perfect snack. Check out the recipes below for more muffin inspiration:
Ingredients and substitutions
Ready to whip up a batch of these delicious muffins? You will need the following ingredients:
- Self raising flour – The self raising flour can be substituted with a combination of 2 cups plain flour and 3 teaspoons baking powder.
- White sugar – The white sugar can be substituted for brown sugar, or a combination of brown sugar and white sugar.
- Cocoa powder – Use a good quality unsweetened cocoa powder.
- Dark chocolate chips – Substitute the dark chocolate chips for chunks of dark chocolate, or any other variety of chocolate chips.
- Ripe bananas – The riper the bananas the better.
- Milk – Full cream milk was used in this recipe, but lower fat varieties can also be used.
- Canola or vegetable oil – Use a mild flavoured oil, or substitute with butter.
- Egg – A large sized egg was used in this recipe.
How to make chocolate banana muffins
Before making a start on the muffin batter, first preheat the oven to 180c and line 2 x 6 hole muffin trays with cupcake liner.
As with all muffin recipes, the dry ingredients and wet ingredients are mixed in seperate bowls, before combining the two and mixing until just combined. This helps ensure the muffins are light and fluffy once baked.
First, add the self raising flour, sugar, cocoa powder and dark chocolate chips to a large mixing bowl. Stir until the ingredients are well combined.
Next, add the mashed banana, milk, canola or vegetable oil and the egg to another mixing bowl. Whisk using a fork until all ingredients are well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are just combined.
Divide the muffin batter between the muffin tins. Bake for around 20 minutes, or until cooked through. Either wait for the muffins to cool completely, or alternatively enjoy while still warm.
Store these muffins in an airtight container at room temperature for up to 3 days.
These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
- 1/2 cups self raising flour
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup dark chocolate chips
- 2 large bananas, mashed
- 1 cup milk
- 1/2 cup canola or vegetable oil
- 1 egg
- Preheat oven to 180c. Line 2 x 6 hole muffins tins with cupcake liners and set aside.
- To a large mixing bowl add the self raising flour, sugar, cocoa powder and dark chocolate chips. Mix until all ingredients are well combined.
- To another mixing bowl add the mashed banana, milk, canola or vegetable oil and the egg. Whisk with a fork until all ingredients are well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.
- Divide the muffin batter evenly between the muffin tins. Bake for around 20 minutes or until cooked through. Allow to cool.
- Store the muffins in an airtight container at room temperature. These muffins can also be frozen.
- Store at room temperature for up to 3 days.
- Suitable for freezing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 81mgCarbohydrates: 25gFiber: 2gSugar: 14gProtein: 3g