Banana Choc Chip Muffins

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.

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.

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:

More muffins

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