Banana Choc Chip Muffins

Banana Choc Chip Muffins

By Louise Zieseniss
0:10 To Prep
0:20 To Cook
30 Servings
Average Rating
Difficulty Easy

These banana choc chip muffins are quick and easy and a family favourite for lunch box treats.


  • 2 cups self-raising flour
  • 1/2 tsp Salt
  • 1/2 cup Caster sugar
  • 1-2 cups chocolate chips
  • 3 bananas
  • 2 Eggs
  • 1/2 cup Milk
  • 1/3 cup oil

Step 1

Preheat oven to 190 degrees C. Place mini-muffin pan on a tray.

Step 2

Sift together the first three ingredients in a large bowl. Add the chocolate chips and stir. Make a well in the centre of the dry ingredients.

Step 3

Mash the bananas in a smaller bowl. Add the eggs, milk and oil; stir thoroughly to combine.

Step 4

Add the banana/egg mixture to the dry ingredients and stir until just combined.

Step 5

Spoon the batter into the mini-muffin pan, filling about three-quarters full.

Step 6

Bake at 190 degrees C for 15 to 20 minutes or until golden. Leave the muffins in the pan for 10 minutes and cool on cooling racks.

Step 7

Repeat the last two steps with the remaining batter to yield up to 60 mini-muffins.

Step 8


Chef's Tips

Use milk, white or dark chocolate chips, or a combination of the three flavours. This batter could also be spooned into the 12-cup muffin pan or into a loaf pan. Cooking time for the 12-cup muffin pan is 20 to 25 minutes and for the loaf pan 1 hour. These muffins freeze beautifully!

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