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Banana Chocolate Muffins

best eaten fresh and warm out of the oven

30 Jan 2016 25 mins 12


Who doesn’t love a good muffin and these ones are goodies. Packed with banana, topped with chunks of milky chocolate, what’s not to love? Oh and it’s a great way to use up those bananas that aren’t looking thier best.


120g softened unsalted butter
200g golden (or normal) caster sugar
2 free range eggs
1 teaspoon vanilla paste or essence
230g self raising flour
30g cocoa powder
1 teaspoon baking soda
pinch salt
3 large bananas, mashed (roughly 400g)
¼ cup chocolate drops

1 x 12-hole muffin tin lined with muffin cases


Preheat your oven to 180℃ bake. Sift into a bowl the flour, cocoa, baking soda and salt, then whisk until fully combined. Cream the butter and sugar in a large bowl with a hand held mixer until light and pale. Add in one egg, vanilla and whisk to combine then add in ½ the flour mixture, whisk to combine, then repeat with the remaining egg and flour. Once fully combined add in the mashed bananas and whisk until fully incorporated.
Divide the mixture evenly between the 12 muffin cases, sprinkle over the chocolate drops and bake for 25 minutes until a skewer comes out clean. Test to see if it’s cooked by placing a metal skewer into one of the muffins, if it comes out clean you’re good to go.

Now the hard part. Allow the to cool before dusting with icing sugar if desired and then enjoying with a nice cup of tea.