Banana and Choc Chip Muffins

banana choc chip muffins stacked with choc chips scattered in foreground

5 from 3 votes

A delightful combination of fruity sweetness and chocolatey richness, banana choc chip muffins are a classic baked treat that are perfect for morning tea.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American, Australian, English, Western

Servings: small muffins

Calories: 256kcal

Author: Libby Hakim

Equipment

Muffin tin (35 x 26cm/9 x 4cm) or regular cupcake tin (Cooking times for both are included in the recipe below.)

Ingredients

2 ½ cups SR flour (or 2 ½ cups plain/all purpose flour + 5 teaspoons baking powder)
¾ cup caster sugar / superfine sugar (165 grams)
⅓ cup milk (85 ml)
½ cup greek or natural yoghurt (unsweetened) (125 ml)
¼ cup vegetable oil (60 ml)
90 grams butter (melted)
2 eggs (beaten)
2 ripe bananas, mashed
1 cup choc chips (170 grams)
⅔ cup shredded coconut (50 grams) optional (plus a little extra to sprinkle on top)

Instructions

Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
Sift flour into large mixing bowl. Add sugar and stir to combine.
Add remaining ingredients, and stir gently to combine. Don't over-stir.
Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 14 muffins.
Spoon mixture into tins. If desired, sprinkle a small amount of shredded coconut on top of each muffin, and place into oven.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Notes

Storing:

Eat within a few days and keep them in an airtight container at room temperature.

Freezing:

Wrap or place in a freezer bag and store for up to three months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Don't over-stir. Mix until just combined – and stop right there. Keep going and you won't get that lovely fluffy result you're after.

If you don't have a packet of actual choc chips, roughly chop up block chocolate and then measure out one cup of the chopped chocolate.

Nutrition

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