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Chocolate banana muffins on a cake stand.
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5 from 6 votes

Easy Chocolate Banana Muffins

Easy chocolate and banana muffins recipe loaded with extra chocolate chips!
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12
Calories 247kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Whisk
  • Wooden Spoon
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

  • 140 g Caster Sugar
  • 180 g Plain Flour
  • 20 g Cocoa Powder
  • 1 teaspoon Bicarbonate of Soda
  • 100 ml Natural Yogurt
  • 2 Eggs beaten
  • 140 g Butter melted and cooled
  • 1 teaspoon Vanilla Extract
  • 200 g Banana mashed (about 2 medium bananas)
  • 100 g White Chocolate Chips

Instructions

  • Preheat the oven to 190°c (170 fan/ Gas 5) and line a 12 hole muffin tin with muffin cases.
  • Place the dry ingredients (plain flour, bicarbonate of soda, cocoa powder and caster sugar) in a large mixing bowl.
    140 g Caster Sugar, 180 g Plain Flour, 20 g Cocoa Powder, 1 teaspoon Bicarbonate of Soda
  • Whisk together the wet ingredients (yogurt, melted butter, eggs and vanilla extract) in a small bowl or jug then gently mix into the dry ingredients.
    100 ml Natural Yogurt, 2 Eggs, 140 g Butter, 1 teaspoon Vanilla Extract
  • Fold in the mashed banana and chocolate chips.
    200 g Banana, 100 g White Chocolate Chips
  • Spoon the muffin batter into 12 muffin cases and bake for 18 minutes.

Notes

Expert Tips:
  • Make sure your eggs are at room temperature before beginning the recipe. They mix into the batter much better when they aren't fridge cold, and help the muffins to rise.
  • Try not to overmix the muffin batter. Gently fold the wet and dry ingredients together with a wooden spoon. This will result in a light and fluffy muffin, rather than a tough and chewy one!
  • Use an ice cream scoop to equally distribute the batter into the muffin cases.
 
Variations:
  • I've used white chocolate chips, but milk chocolate chips or plain chocolate chips work well too.
  • Make healthy chocolate banana muffins and swap the plain flour for wholemeal flour.
  • Add a handful of raisins or dried cranberries for a fruity hit.
  • Chopped walnuts or pecan nuts add a nice crunch and texture.
  • Drizzle the muffins with melted chocolate and sprinkle with more chocolate chips for extra chocolatey muffins.
 
Storage:
Store: The muffins will keep in an airtight container or cake tin for up to 3 days.
Freeze: The muffins can be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Chocolate Banana Muffins
Amount per Serving
Calories
247
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
114
mg
5
%
Potassium
 
158
mg
5
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
6
g
12
%
Vitamin A
 
67
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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