Banana Choc Chip Muffins

There seems to have been a huge resurgence in production of banana bread during covid-19 lockdown. While banana bread is delicious, its dangerously moreish resulting in swift demolishment which got me thinking there must be a more sensible individually portioned alternative. 

Such an easy and wonderful tea time treat, these banana chocolate chip muffins are best served slightly warm from the oven. This recipe can also help reduce waste as you want to use ripe bananas, the more black spots the better.





Category: Cake
Cuisine Type American


For 1 Dozen(s)


3 ripe bananas
2 eggs
125 grams all purpose flour
100 grams whole spelt flour
75 grams caster sugar
75 grams demerara sugar
1/2 teaspoon salt
1 teaspoon baking powder
100 grams dark chocolate chips
40 grams chopped walnuts

Banana Choc Chip Muffins Directions

  1. Preheat the oven to 190ºC/375ºF. Line a muffin tin with cupcake papers.
  2. In a large mixing bowl mash the ripe bananas with a fork and whisk in the eggs.
  3. Stir in the flours, sugar, salt and baking powder until evenly combined into a cake batter, then fold in the dark chocolate chips and walnuts.
  4. Spoon the batter evenly into the prepared muffin tin before baking in the oven for 15 to 20 minutes.
  5. Remove the muffins from the oven and alow to cool on a wire rack for at least 15 minutes before tucking in.

Recipe notes

If you don't have or can't find whole spelt flour, you can substitue this with whole wheat flour.

To check if your muffins are ready, insert a skewer or toothpick into the centre of one of the muffins. If it comes out clean, your muffins are done.

Nutrition facts

vegetarian lactose free

Per Serving

Kcal: 212 kcal
Kjoule: 887 Kjoule
Fibers (g): 2.3g
Sodium (mg): 110mg
Carbs: 38.7g
Sugar (g): 20.5g
Fat: 5.4g
Saturated fat (g): 1.8g
Cholesterol: 27mg
Proteins: 4.7g

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