Our chocolate and banana muffin recipe uses the simple melt and mix method-just a bowl
and spoon, no electric beaters needed. They come together in minutes, perfect for a relaxing
weekend bake. Using standard muffin pans (about ⅓ cup), they turn out moist and flavorful, unlike many oversized commercial muffins which can be dry and bland.
Must-have elements for an unforgettable
choc chip banana muffin recipe
● Flour: We use self-raising flour for its built-in raising agent, ensuring the muffins rise
well. The batter is made quite thick to keep the chocolate chips from sinking.
Alternatively, you can use whole meal flour, which adds a pleasant nuttiness that
complements the tropical flavor of banana.
● Sugar: We opt for caster sugar because it dissolves smoothly into the batter during
baking, resulting in light muffins with just the right amount of sweetness
● Milk: Use full milk to add both moisture and lactic acid, which activities the baking
powder and aids in the rising process. For best result, let the milk sit at room
temperature for about 30 minutes before using, so it isn’t too cold.
● Eggs: Ensure the eggs are at room temperature before using. They provide both fat
and act as a raising agent, contributing to the light, fluffy texture of the chocolate
banana muffins .
● Butter: The butter is the ‘melt’ component in our melt and mix muffins. Let it cool
slightly before adding, to avoid prematurely cooking the egg
● Bananas: use very ripe bananas, as their natural sugars are more developed and
they contain more liquid. This result in a sweeter, moister muffin,
Chocolate chips: Add chocolate chips to the batter or coarsely chop your favorite chocolate
whether it’s white, milk, or dark.
Ingredients:
● 2 cups self-raising flour
● ½ cup caster sugar
● 60g butter
● ½ cup milk
● 2 eggs
● 2 ripe bananas, mashed
● 1 cup (200g) dark chocolate bits.
Step 1:
Preheat the oven to 200c or 180c fan-forced.
Step 2:
Sift 2 cups of self-raising flour into a mixing bowl, then stir in ½ cup of caster sugar. Make a
well in the center of the dry ingredients.
Step 3:
Melt 60g in a small saucepan or microwave-safe bowl. Let it cool slightly.
Step 4:
Add ½ cup milk, 2 eggs, and the melted butter to the dry ingredients. Also, mix in 2 ripe
bananas, mashed. Using a wooden spoon, genly combine the ingredients until just mixed. Stir
in 1 cup (200g) of dark chocolate chunks. Avoid overmixing to keep the muffins tender.
Step 5:
Line a muffin tray with paper cases and spoon the mixture evenly into them. Bake for about
20 minutes, or until the tops are from to the touch (ask an adult for help).
Step 6:
After baking, leave the muffins in the tray for 3 minutes, then transfer them to cooling rack.
