Go Back
+ servings
Our super easy banana chocolate chip muffins are the perfect lunchbox snack... and they take less than 30 minutes to prepare and bake!

Banana Choc Chip Muffins

Our super easy banana chocolate chip muffins are the perfect lunchbox snack... and they take less than 30 minutes to prepare and bake!
5 from 3 votes
Print Pin
Course: Snacks
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 290kcal

Equipment

  • Microwave, stove-top or Thermomix
  • Oven

Ingredients

  • 2 mashed bananas see notes
  • 80 g unsalted butter see notes
  • 1 tsp vanilla extract
  • 1 tsp honey see notes
  • 125 g full fat milk see notes
  • 2 eggs
  • 250 g self-raising flour see notes
  • 100 g caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp 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

RECIPE NOTES & TIPS
Bananas - Our recipe calls for 2 large bananas (which are approximately 135g each – so a total of around 270g). The riper the bananas, the sweeter they’ll be and the better your muffins will taste!
Butter - I recommend using unsalted butter as you can control the amount of salt added to the muffins. If you only have salted butter, you can use that instead (but make sure you omit the extra pinch of salt in the ingredients). 
Honey - If preferred, you can omit the honey entirely or substitute it for rice malt syrup or maple syrup. 
Self-raising flour - If you don't have any self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour. 
Chocolate chips - 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!
Milk - use full fat milk (whole milk) for the best result. You can use skim milk, however I find the texture of muffins made with full fat milk to be much nicer.
Don't over-mix - 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. 
Use paper muffin cases – you wont have to worry about your muffins sticking to the tray, there’s no washing up… plus they look pretty!
Place uncooked rice in the base of each of the muffin holes - this will avoid your muffin cases becoming soggy and oily. Discard after cooking the muffins.
Fill to ⅔ - Only fill the muffin tray holes to ⅔ full. This will allow the muffins to rise without overflowing from the tray.
Storing the 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.
Freezing muffins - place the 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!). Freeze for up to 3 months.

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 118mg | Potassium: 252mg | Fiber: 2g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 1.7mg | Calcium: 52mg | Iron: 1.5mg