Banana Chocolate Chip Muffins
Banana Choc Chip Muffins
These Banana Choc-Chip Muffins will be a hit with the family! A delicious and fun treat which combines the goodness of bananas with the joy of chocolate!
If you were wondering if Banana and Chocolate worked well together, well let me tell you, you have found the ultimate flavour power-couple right here with these banana choc chip muffins!
Why waste money on those less than satisfying pre made supermarket sweet baked treats that are packed full of nasties. When making your own could not be any easier!!
What makes your banana choc chip muffins so moist?
The trick is to have the correct ratio of dry to wet ingredients. We’ve done the hard work for you and created a mix that takes the guesswork out. We’ve done the number crunching to ensure that all you need to do is add the overripe bananas, choc chips, oil and eggs!
Baking Tip: Combine all the wet ingredients first into a bowl, then add the pack of mix - one bowl = less washing up! Winning!
Want that traditional taste but with half the calories and sugar?
Enjoy a mini banana muffin. Making mini banana muffins is just so easy! Divide the mix into 24 mini muffins and adjust the bake time to 10-15 minutes. You can also switch to our Sugar-Free Choc Chips to drop the sugar even further.
These Banana Muffins are good for the environment…
We’re reducing food waste! Instead of throwing these dark, spotty overripe bananas away. Let’s throw them into a batch of yummy banana choc chip muffins! 😜
Enjoy that baked from scratch taste in the convenience of a pack. Less time cooking = more time enjoying life!
- Muffin Tin lined & ready to go.
- Mixing bowl
- Fork (to mash the bananas)
Preheat the oven to 160°C (fan forced) and prepare a muffin tin with muffin cases and spray lightly with oil.
In a large bowl mash the bananas and combine with eggs & oil
Add your Banana Bread baking mix into the wet ingredients, stir until combined and portion out the mixture evenly into the 12 muffin cases.
Pop into the oven and bake for 25-30 minutes or until golden. Check with a skewer, if it pulls out clean, you’re good to go.
Remove the muffins from the oven, place onto a cooling rack. Pop the kettle on and get ready to enjoy!
How to Store & Reheat your Sugar Free Banana Muffins.
To store: Allow the muffins cool completely, then place them in a container or freezer-safe food bag. Reusable freezer bags like these are perfect! They also have a range of sustainable food bags.
To Freeze: These muffins are freezer-friendly and can hang out in your freezer (-18C) with your mixed veggies and ice cream for up to 3 months. But we all know that they’re not going to last that long 😉
To Reheat: Thaw them out to room temperature before eating or microwave for 30 seconds or until the muffins are warm to the touch and no longer frozen.
What else can you add to these muffins for that extra bit of WOW!
Strawberries - Strawberries are just so good for you & will add a fruit burst to these amazing banana muffins.
Peanut Butter - Another flavour combo you can’t deny! Simply dollop a teaspoon of your favourite peanut butter into the middle of each muffin before baking.
Coffee - Ok, this flavour combo will blow your mind aaaand give you extra pep!! Banana Mocha Muffins!! - Adding 1-2 TB of instant coffee into the batter will give you some extra pep, and the slight bitterness of the coffee with the sweet taste of the muffins works so well, and for an even better combo - Coffee Choc and Walnut Banana Muffins for the ultimate mega muffin!!
Ice Cream: I mean why not?? - Life is short, eat dessert first! Adding one scoop of your favourite vanilla ice cream to a warm banana choc chip muffin just screams TASTY AF! Yummm!!! You can always switch to a sugar free vanilla ice cream if you want to knock back the sugar a little.
Butter: Let’s keep things simple, cut in half and spread a little butter on each half of your warm muffin and let that just get all melty and delicious… sometimes simple tastes like this are truly the best!!
What about adding in some Vanilla Baking Collagen?
Collagen is that magical stuff that keeps the skin plump and smooth, and it helps keep joints strong, too. Our Vanilla Baking Collagen has been designed specifically for baking and would make your gluten free banana muffins part of your beauty regime. 😉
Frequently Asked Questions:
Can I use frozen bananas?
You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
Can I use coconut oil in place of olive oil?
Coconut oil becomes firm when refrigerated. If you do use this oil, please let your banana muffin come back to room temperature before eating, or pop in the microwave for 30 seconds.
What sort of olive oil do you use?
We recommend a mild/ light olive oil, as it has a milder flavour. Save that flavoursome cold-pressed olive oil for your delicious salads.
Can I use butter instead of oil?
Oil is what helps these muffins become moist and fluffy. Butter will turn them into firm muffins once they are refrigerated, so it won’t be the best banana muffin experience of your life….and we wouldn’t want that!
Can I make these into vegan-friendly muffins?
Yep, you sure can. Simply swap out the eggs with our Spotty Egg Replacer
These Banana Choc Chip Muffins are just so delicious and fun to make, you don't really need a reason to make them other than wanting to eat delicious things!!!
So what are you waiting for? Get. Your. Bake. On.
Don’t forget to share this recipe with your friends and family who LOVE Banana Choc Chip Muffins!
Happy baking! 😁
Calories 292, Carbs 35.4 grams, Sugar 20.4 grams, Fat 14.2 grams, Saturated Fat 3.3 grams, Protein 4.6 grams, Sodium 144 milligrams