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banana choc chip muffins stacked with choc chips scattered in foreground
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5 from 3 votes

Banana and Choc Chip Muffins

A delightful combination of fruity sweetness and chocolatey richness, banana choc chip muffins are a classic baked treat that are perfect for morning tea.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American, Australian, English, Western
Keyword: banana choc chip muffins
Servings: 14 small muffins
Calories: 256kcal
Author: Libby Hakim

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: 256kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 72mg | Potassium: 127mg | Fiber: 1g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg