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    Home » Recipes » Muffin Recipes

    Banana Choc Chip Muffins

    Published: Mar 9, 2021 · Modified: Feb 1, 2024 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    Looking for a simple and delicious Banana Choc Chip Muffins recipe? You've found it!

    Easily make this cafe-style favourite by following the step-by-step recipe directions below.

    banana choc chip muffins recipe
    Jump to:
    • The perfect combination
    • Ingredient Notes
    • How to make the BEST Banana Choc Chip Muffins
    • Storage
    • Other banana recipes
    • More muffins
    • Banana and Choc Chip Muffins

    The perfect combination

    Bananas and chocolate are a popular culinary combination. While bananas are naturally sweet and creamy texture, chocolate provides a rich and slightly bitter flavour with a smooth texture. Combined, they are a deliciously satisfying contrast.

    Research also shows that both bananas and chocolate can have mood-boosting effects, with both containing a variety of mood-boosting compounds.

    Capture that combo in muffin form and you can't go wrong!

    Actually, you can go wrong – so make sure you read through the hints and tips below and then find the recipe card at the bottom of the post.

    Ingredient Notes

    To make these muffins, you'll need:

    • SR flour (or plain/all purpose flour and baking powder)
    • caster sugar (superfine sugar)
    • milk
    • greek or natural yoghurt (unsweetened)
    • vegetable oil
    • butter
    • eggs
    • ripe bananas
    • choc chips
    • shredded coconut (optional).

    Ingredient quantities can be found in the recipe card at the end of this post. But keep reading for recipe hints and tips.

    How ripe should the bananas be for muffins?

    Very ripe!

    Use bananas that are at least half brown, as pictured below.

    TIP: This recipe calls for choc chips. If you don't have a packet of actual choc chips, roughly chop up block chocolate and then measure out one cup of the chopped chocolate.

    How to make the BEST Banana Choc Chip Muffins

    Start by pre-heating the oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).

    Prepare the muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin (35 x 26cm/9 x 4cm), this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 14 muffins.

    Okay, you're ready to go – let's make muffins!

    Sift the flour into large mixing bowl. Add sugar and stir to combine.

    Add the remaining ingredients, and stir gently to combine.

    TIP: Don't over-stir. Go very gently with the batter. Mix until just combined – and stop right there. Keep going and you won't get that lovely fluffy result you're after.

    Spoon the mixture into tins. If desired, sprinkle a small amount of shredded coconut on top of each muffin, and place into the oven.

    Baking times

    Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced).

    If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).

    Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

    banana choc chip muffins, cut view

    Storage

    These muffins are best eaten within a few days. Keep them in an airtight container at room temperature.

    Otherwise, you can freeze them. Wrap or place in a freezer bag and store for up to three months. 

    Other banana recipes

    If you love cooking with bananas, you might like these recipes:

    • frozen chocolate bananas
      Frozen Chocolate Bananas
    • Classic Banana Split.
      Classic Banana Split
    • chocolate banana cake.
      Chocolate Banana Cake
    • banana bread slices on board.
      Old-fashioned Banana Bread Recipe

    More muffins

    If you love these Banana Choc Chip Muffins, you might also like these other flavour combinations:

    • apple cinnamon muffins.
      Apple Cinnamon Muffins
    • orange and poppy seed muffins.
      Orange and Poppy Seed Muffins
    • chocolate zuchhini muffins on wooden serving board.
      Chocolate Zucchini Muffins
    • raspberry white chocolate muffins
      Raspberry and White Chocolate Muffins
    banana choc chip muffins stacked with choc chips scattered in foreground

    Banana and Choc Chip Muffins

    Libby Hakim
    A delightful combination of fruity sweetness and chocolatey richness, banana choc chip muffins are a classic baked treat that are perfect for morning tea.
    5 from 3 votes
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    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Dessert
    Cuisine American, Australian, English, Western
    Servings 14 small muffins
    Calories 256 kcal

    Equipment

    • Muffin tin (35 x 26cm/9 x 4cm) or regular cupcake tin  (Cooking times for both are included in the recipe below.)

    Ingredients
      

    • 2 ½ cups SR flour (or 2 ½ cups plain/all purpose flour + 5 teaspoons baking powder)
    • ¾ cup caster sugar / superfine sugar (165 grams)
    • ⅓ cup milk (85 ml)
    • ½ cup greek or natural yoghurt (unsweetened) (125 ml)
    • ¼ cup vegetable oil (60 ml)
    • 90 grams butter (melted)
    • 2 eggs (beaten)
    • 2 ripe bananas, mashed
    • 1 cup choc chips (170 grams)
    • ⅔ cup shredded coconut (50 grams) optional (plus a little extra to sprinkle on top)

    Instructions
     

    • Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
    • Sift flour into large mixing bowl. Add sugar and stir to combine.
    • Add remaining ingredients, and stir gently to combine. Don't over-stir.
    • Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 14 muffins.
    • Spoon mixture into tins. If desired, sprinkle a small amount of shredded coconut on top of each muffin, and place into oven.
    • Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).
    • Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

    Notes

    Storing:
    Eat within a few days and keep them in an airtight container at room temperature.
    Freezing:
    Wrap or place in a freezer bag and store for up to three months. 
    Nutrition:
    The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    Tips:
    Don't over-stir. Mix until just combined – and stop right there. Keep going and you won't get that lovely fluffy result you're after.
    If you don't have a packet of actual choc chips, roughly chop up block chocolate and then measure out one cup of the chopped chocolate.

    Nutrition

    Calories: 256kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 38mgSodium: 72mgPotassium: 127mgFiber: 1gSugar: 15gVitamin A: 215IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Muffin Recipes

    • savoury muffins
      Savoury Muffins
    • lemon muffins
      Lemon Muffins
    • Blueberry Muffins
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    Comments

    1. Rita S.

      September 03, 2024 at 9:06 am

      Thank you Libby for another great recipe but could I please ask if you could include the gram weight for the flour like the other ingredients listed.

      Reply
      • Libby Hakim

        September 03, 2024 at 7:55 pm

        Hi Rita - yes, I'm slowly updating the recipes at present to make sure all these things are included 🙂 Enjoy

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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