Sweet, simple and always a hit, these banana choc chip muffins by Clove Kitchen are perfect for breakfast, lunchboxes, or a late-night treat.
Banana choc chip muffins
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Ingredients
- 3 bananas, ripe, peeled and diced
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda, (bicarb soda)
- 1/2 cup rolled oats
- 100 g dark chocolate chips
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 1/2 cup sunflower oil
- 1/2 cup brown sugar
Clove Kitchen Tips
Once cool, store muffins in an airtight container on the benchtop for 3-4 days. To freeze these muffins, wrap them well and store them in the freezer for up to 3 months. Defrost them as needed. You can reheat them in the oven or cut in half and toast them.
Looking for delicious and easy-to-make muffins? The search party is over. Every time we make these muffins, we get asked for the recipe. Bananas, dark chocolate chips, oats, and brown sugar make these muffins a great breakfast option, lunchbox snack, or nighttime treat. What’s great about this recipe is its simplicity.
With just a few basic ingredients and straightforward steps, these muffins are a breeze to make. If you've never made muffins before, you'll be very proud of yourself; and if you're an experienced muffin man, you won’t be disappointed!
Method
Step 1
Preheat oven to 180°C. Line a 12 hole muffin tray with paper liners.
Step 2
Peel the bananas, slice 2 bananas lengthways into 4 pieces and then dice into 1 cm pieces. You should have about 250g of diced banana. Slice the remaining banana into thin rounds for topping the muffins.
Step 3
In a medium bowl, mix the plain flour, baking powder, baking soda, rolled oats, chocolate chips, cinnamon and salt. Stir to combine and set aside.
Step 4
Crack the egg into another medium bowl then add the milk, brown sugar and oil whisk until combined. Gently mix in the chopped bananas.
Step 5
Make a well in the centre of the dry ingredients then pour in the wet ingredients and gently mix until just combined. Do not over mix, you want your muffins to be light and fluffy.
Step 6
Using a spoon, scoop the mixture into the muffin papers. Each paper liner should be about 3/4 full. Top each muffin with 2 slices of banana and an extra sprinkle of brown sugar.
Step 7
Bake in the pre-heated oven for 18-20 minutes, or until the muffins are puffed up and golden. When a skewer is inserted into the center, it should come out clean (with the exception of melted chocolate).
Step 8
Remove from the oven and allow to cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completly.
Helpful tips
Can I use a different fruit in this recipe?
Ripe bananas bring sweetness but also moisture to this recipe. If you wanted to use a different fruit, we would recommend a combination of banana and your selected fruit. Or choose a fruit that has a similar texture and water content. We've made these muffins with ripe pears, blueberries, or raspberries.
Can I substitute whole wheat flour for plain flour in this recipe?
Yes, you can substitute whole wheat flour for plain flour. However, whole wheat flour is denser and can make the muffins heavier. Add an extra 2 tbsp of milk to keep the muffins moist.
What can I use instead of chocolate chips?
You can substitute the chocolate chips with chopped almonds or walnuts, dried fruit like cranberries, or a big handful of coconut flakes.
Can I use a different type of oil for this recipe?
Yes, you can use other neutral-flavored oils like vegetable oil, grapeseed oil, or rice bran oil. Olive oil can also be used, but we would recommend using one light in flavor.
Nutrition per serving
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.
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