Our super easy banana choc chip muffins are the perfect lunchbox snack... and they take less than 30 minutes to prepare and bake!
Baking a batch of sweet muffins is one of my favourite things to do. There's just something about fresh muffins baking in the oven that makes everything seem better (and don't forget the delicious smell that will waft around your house!).
Whether it's a batch of blueberry muffins, white chocolate and raspberry muffins, apple crumble muffins or these sweet little banana choc chip muffins (which are based on my classic banana muffin recipe... but with choc chips for extra deliciousness!!!), it's always a good time to bake muffins!
The BEST Banana Muffin Recipe
Our Banana Choc Chip Muffins are based on our super popular old fashioned banana muffin recipe. It's SO quick and easy and the muffins turn our perfectly every single time.
Here's what makes our banana muffin recipe so good:
- just 10 minutes prep time and 15 minutes baking time... which means you'll have muffins ready in less than 30 minutes.
- no fancy equipment - all you need is a bowl, a spoon, a whisk, microwave (or stove-top) and oven.
- basic ingredients - the muffins are made from pantry and fridge staples (you probably already have them at home!).
- budget-friendly - muffins are the perfect cheap snack! A batch of 12 large muffins (or 16 small muffins/24 mini muffins) costs just a few dollars.
A Melt and Mix Banana Choc Chip Muffin Recipe
Our banana choc chip muffins are made in just a few simple steps (scroll to the recipe card at the bottom for the full detailed method and ingredients list):
Melt
Melt the butter and allow to cool.
Whisk
Whisk through the 'wet' ingredients.
Mix
Gently fold through the 'dry ingredients'.
Bake
Bake the muffins in lined muffin trays for 15 minutes or until they spring back lightly when touched in the middle.
5 Top Tips For Baking Muffins
Delicious fresh muffins are one of the easiest things to bake... if you know these handy little tips!
Tip 1 – Don’t Over-Mix The Ingredients
Over-mixed muffin mixture will result in dense and tough muffins. Our banana choc chip muffin recipe avoids this problem by adding the dry ingredients at the very end and very gently folding them together.
Tip 2 – Muffin Cases
Use paper muffin cases whenever you can – you wont have to worry about your muffins sticking to the tray, there's no washing up... plus they look pretty!
Tip 3 – Place Rice Into The Base Of The Tray
Avoid your muffin cases becoming soggy and oily by placing a small amount of uncooked rice in the bottom of each muffin hole in the tray. Discard after cooking the muffins.
Tip 4 – Don’t Over-Fill The Muffin Holes
Only fill the muffin tray holes to ⅔ full. This will allow the muffins to rise without overflowing from the tray.
Tip 5 – Storing & Freezing Muffins
Muffins are at their very best on the day that they’ve been baked, however, you can store them in an airtight container for 2-3 days. Alternatively, you can freeze muffins in airtight sealable plastic bags or wrap in plastic wrap and place into an airtight container. Frozen muffins can be placed directly into lunch boxes (as they'll defrost by snack time!).
Want to bake the best muffins ever?! Check out more of my muffin making tips here.
More Banana Muffin & Loaf Recipes
If you've got a few ripe bananas to use up, then check out these delicious banana recipes:
Banana Choc Chip Muffins FAQ
Can I use my bananas even if they're almost black?
Yes absolutely! The riper the banana, the sweeter they'll be and the better your muffins will taste!
What size bananas should I use?
Our recipe calls for 2 large bananas (which are approximately 135g each - so a total of around 270g).
Can I use salted butter instead of unsalted butter?
Yes absolutely - just omit the extra pinch of salt from the recipe.
Can I substitute the honey for something else?
You can omit the honey entirely or substitute it for rice malt syrup or maple syrup.
What can I use instead of self-raising flour?
You can make your own self-raising flour by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
What kind of chocolate chips should I use?
You can use any kind of chocolate chips (also known baking bits/baking chips) you like. Dark chocolate, milk chocolate or white chocolate are all delicious!
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Banana Choc Chip Muffins
Ingredients
- 2 mashed bananas see notes
- 80 g unsalted butter see notes
- 1 teaspoon vanilla extract
- 1 teaspoon honey see notes
- 125 g full fat milk see notes
- 2 eggs
- 250 g self-raising flour see notes
- 100 g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 200 g chocolate baking chips
- 2 tbs raw sugar optional - for sprinkling
Instructions
Conventional Method
- Preheat oven to 190 degrees (180 if using fan-forced). Line a 12 hole muffin tray with muffin liners.
- Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
- Add the vanilla extract, honey and milk and whisk together until well combined.
- Add the eggs one at a time and whisk between each addition.
- Add the mashed bananas and beat for a further 20 seconds or until well combined.
- Sift the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt into a bowl and stir together with a wooden spoon. Make a well in the centre of the dry ingredients.
- Pour the liquid into the prepared well and mix gently (do not over-mix).
- Add the chocolate chips and stir until just combined.
- Divide mixture evenly between the muffin cases.
- For crunchy topped muffins, sprinkle a little raw sugar over the top (optional).
- Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 190 degrees (180 if using fan-forced). Line a 12 hole muffin tray with muffin liners.
- Place bananas into the Thermomix bowl. Mash on Speed 8 for 10 seconds. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt on 100 degrees, 60 seconds, Speed 3. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 3 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together on Speed 6 for 20 seconds. With the blades spinning on Speed 3, add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
- Add the chocolate chips and mix on Reverse Speed 4 for 5-10 seconds or until just combined.
- Divide mixture evenly between the muffin cases.
- For crunchy topped muffins, sprinkle a little raw sugar over the top (optional).
- Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Marianne says
I make these weekly for the kids. They’re perfect!
Lucy says
Fantastic!
Tamara says
My son loves these muffins, we have a constant supply in the freezer for lunchboxes.
Lucy says
Aww that is wonderful!!!
Georgia # choice Events Catering says
Loved the recipe and my granddaughter the she only 6 said they were delicious !!!!
She is a food critic and she will let you know if is not up to her standards
Lucy says
Oh that's fantastic!