Banana and chocolate muffins
Soft, fluffy banana muffins studded with chocolate chips and spiced with cinnamon. Perfect for breakfast, snacks, or freezing ahead.
Updated : 22 July, 2025
Easy
About 30 min.
Ingredients
75 grams
Butter
275 grams
Flour
1 teaspoon
Baking soda
2 teaspoon
Baking powder
0.25 teaspoon
Cinnamon
120 grams
Sugar
100 grams
Milk chocolate
0.25 teaspoon
Salt
2 tablespoon
Vegetable oil
100 milliliters
Milk
1
Eggs
1 teaspoon
Vanilla extract
250 grams
Banana
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C and lightly grease a 12-hole muffin tin with a little oil or line with paper cases.
Step 2
Melt the butter either in the microwave or in a small pan, then allow it to cool slightly.
Step 3
In a large mixing bowl, combine the flour, soda, baking powder, cinnamon, sugar, chocolate chips, and a pinch of salt.
Step 4
In a separate bowl, whisk together the melted butter, oil, milk, egg, and vanilla extract until well blended. Stir in the mashed banana, then pour the wet mixture into the bowl of dry ingredients. Gently fold everything together using a large metal spoon or spatula until just combined - avoid overmixing to keep the muffins light.
Step 5
Spoon the batter evenly into the muffin tin. Sprinkle the tops with seeds or nuts, if desired. Bake for 13-15 minutes, or until golden on top and a skewer inserted in the center comes out clean.
Step 6
Allow to cool on a wire rack. These muffins are delicious warm or at room temperature, and they can be stored in an airtight container for up to two days, or frozen for up to two months.