Banana Chocolate Muffins

Banana Chocolate Muffins


8 people made this

About this recipe: Great for breakfast or snack, chocolate can be part of a healthy diet, as these delicious muffins prove.

Brenda Houghton

Serves: 12 

  • 2 tablespoons vegetable oil
  • 200 g peeled bananas, coarsely chopped
  • 1 whole egg plus 2 egg whites
  • 250 ml skimmed milk
  • 400 g self-raising white flour
  • 150 g caster sugar or soft light brown sugar
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons finely grated orange zest
  • 50 g dark chocolate with 70 per cent cocoa solids, finely chopped

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the oven to 190°C. Using a pastry brush and 1 tablespoon of oil, lightly grease a muffin pan with cups measuring 6 cm across.
  2. Purée the bananas with 1 tablespoon of oil, the whole egg and egg whites and the milk.
  3. Sift the flour, sugar and bicarbonate of soda into a large mixing bowl, and stir in the orange zest and chocolate. Fold in the banana mixture until just blended; if overmixed, the muffins will be heavy. It does not matter if a little flour remains unincorporated.
  4. Spoon the mixture into the prepared muffin pan, filling the cups about two-thirds full. Bake for 25 minutes, or until the muffins have risen and are lightly browned.
  5. Remove from the oven and take the muffins out of the pan. Serve them hot or at room temperature, preferably on the day of baking.

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