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Chocolate and banana muffins

Delicate, moist and fluffy banana muffins. These muffins always turn out well and stay fresh for a long time. With chocolate chips sprinkled in the muffin batter. What’s not to love? You can use your favourite type of chocolate. Even though I’m a dark chocolate fan, I must admit that milk chocolate works excellent in these muffins. Perfect for dessert, for you and the children :).

Ingredients for 12 muffins:

  • 300 g plain flour
  • 3 tsp baking powder
  • 220 g caster sugar
  • 2 large eggs
  • 60 ml rapeseed or sunflower oil
  • 250 ml sour cream or buttermilk/kefir
  • 2 tsp vanilla extract
  • 1 cup mashed ripe bananas
  • 130 g chocolate chips or chopped milk or dark chocolate


  • icing sugar, for sprinkling

All ingredients should be at room temperature.

In a large bowl, add the wet ingredients: eggs, oil, sour cream, vanilla extract and mashed bananas. Mix with a whisk until combined. Add in the sugar and mix. Sift the dry ingredients into the bowl: the flour and baking powder. Mix with a whisk to only combine the ingredients, no longer. Add chocolate chips and mix.

Line a muffin tray with 12 muffin cases. Divide the batter equally between the muffin cases.

Bake at 170°C for about 25 minutes or until a stick inserted into the muffins comes out dry.

Remove and cool on a wire rack. Sprinkle with icing sugar before serving.


Chocolate and banana muffins

Source of the recipe – Donna Hay.

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