Chocolate Chip and Banana Muffins

    40 minutes

    We eat these tasty little morsels in lunch boxes, at our kid's parties and as snacks on long trips in the car. They are quick and only use one bowl! The chocolate and sugar can be scaled up or down depending on your own tastes (we like a little less).


    Washington, United States
    1 person made this

    Makes: 12 large muffins or 24 mini ones

    • 1 ripe banana
    • 1 cup wholemeal self raising flour
    • 1/2 cup white self raising flour
    • 1/2 cup sugar
    • 1/3 cup chocolate bits
    • 1 egg, lightly beaten
    • 2/3 cup soy milk
    • 1/4 cup oil

    Preparation:10min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease a 12 hole muffin tin for large muffins or a 24 hole mini muffin tin.
    2. Mash banana with a fork in a large bowl.
    3. Sift the flours in the bowl and add in any husks that are left in the sifter. Add sugar, chocolate bits, egg, soy milk and oil. Stir until all ingredients are well combined.
    4. Spoon mixture into muffin tins and fill the holes 2/3 full. Bake large muffins in preheated oven for 20 minutes and mini muffins for 14 minutes or until tops spring back when touched. Remove from oven and set aside to cool in muffin tin for 10 minutes. Turn out muffins onto a cake rack to cool completely before storing.

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    I struggle to save these for the rest of the family - I love them that much. It's advisable to make a double batch if you like the chocolate and banana combination..  -  31 Aug 2012