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Looking for a simple and delicious Banana Choc Chip Muffins recipe?
You’ve found it!
This cafe-style favourite can be made easily by following the step-by-step recipe directions below.
The secret to the BEST Banana Choc Chip Muffins
The secret to making muffins that are a serious match for your bakery or cafe favourites is to go 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.
Okay, here’s another secret.
This recipe uses a combination of yoghurt, butter and oil to create muffins that are moist and fluffy inside with a crispier outer shell.
More hints and tips
When making this recipe, use overripe bananas. They not only taste better but mash easier. Use a fork to mash the bananas well before adding to the mixture.
The 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.
Finally, make sure you have the right tins. You can use a cupcake or patty cake size tin, to make 14 muffins. If you prefer larger muffins, this recipe makes about 7 using a larger American muffin tin (usually measuring about 35 x 26cm/9 x 4cm).
These muffins are best eaten within a few days.
Otherwise, freeze them. Wrap or place in a freezer bag and store for up to three months.
Banana and Choc Chip Muffins
- 2 1/2 cups SR flour
- 3/4 cup caster sugar
- 1/3 cup milk
- 1/2 cup greek or natural yoghurt (unsweetened)
- 1/4 cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 2 bananas, mashed
- 1 cup choc chips
- 2/3 cup shredded coconut optional (plus a little extra to sprinkle on top)
- Pre-heat oven to 220 degrees celsius (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 each muffin, and place into oven.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (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.