Banana & Chocolate Muffins

This is a fantastically quick recipe to turn out moist and fluffy muffins in less than 30 minutes, prep to table. The banana mash in the recipe lends a wonderful moist texture that tastes great even when eaten cold after a few days. You can have different variations of the recipe – without chocolate, with chocolate chips to make it a double whammy for chocolate lovers, with blueberries / cranberries, or with sugar-free substitute like I made for my Dad who is diabetic.

These muffins keep really well in an airtight container – making them great for a snack at tea time, as a mid morning snack or for your kids lunchbox.



  • Really Ripe Bananas – 2
  • Vegetable Oil – 125 ml
  • Eggs – 2
  • Plain Flour – 225 grams
  • Castor Sugar – 125 grams
  • Dark Cocoa Powder – 2 heaped tablespoons
  • Bicarbonate of soda – 1 teaspoon
  • Baking Powder – 1/2 teaspoon
  • Demerara Sugar – 1 tablespoon
  • A few Walnut halves ( optional)


Preheat the oven to 200 C and line a six mould muffin tray with paper cases.

In a large bowl, mash up the bananas with a fork or a hand mixer, then followed by the oil, sugar and lightly whisked eggs. Combine well.

Sift together the flour, cocoa powder, baking powder and bicarbonate of soda to give it a good airing. Add this gradually to the banana mixture, using a folding technique with a flat spatula. You should end up with a thick and somewhat lumpy batter – take care not to stir too much, otherwise the muffins will turn out dense.

I like to use an ice cream scoop to spoon out the batter into the muffin cases up to 3/4th level, allowing room for the batter to rise. Sprinkle with Demerara sugar and place one walnut half on top and press it lightly on the centre of the muffin. Place the muffin tray in the pre- heated oven for about 15-20 minutes. Check whether they have cooked by inserting a toothpick in the centre. The muffins should rise at least an inch above their cases. Allow them to cool slightly before they are devoured. These measurements should make about 6-8 large muffins depending on the size of your moulds.


You can make several variations of this muffin:

  • Skip the cocoa and replace with dried / fresh blueberries and a teaspoon of vanilla extract.
  • You can add chopped  walnuts / or any other nuts along with the dry ingredients into the banana mixture to add a crunchy texture.
  • Replace the sugar in the recipe with sugar-free substitute ( read instructions on the pack for measurements) and make a treat for those with sugar intolerance.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s