Who needs another muffin recipe? Well, frankly, I do! Having been disappointed with one I tried from a recent foodie magazine, I went back to an old cookbook given to me when I was a teenager, and found a perfect match!

These provide several mouthfuls of the best a banana cake can offer, but in a lunch-box sized portion! Moist, light and sweet, they are best eaten straight out of the oven, or frozen and defrosted gently, to enjoy at their best.

Banana cake is great as it is, but the choc chips add sweetness and make them that much more appealing to the kids (at heart) amongst us.

But my biggest tip is to freeze your over-ripe bananas before you have to throw them out. This way you can save up a few until a rainy day when you have time to bake. This lot was made with three fantastic, black, gooey ones thawed out slowly overnight – perfect!

Banana & Choc-chip Muffins

Makes 12


Wet mix
100g (½ cup) butter, softened
¼ cup brown sugar
1 egg
1 ½ cups mashed bananas (about three medium over-ripe bananas)
½ cup choc-chips (milk or dark)

Dry Mix
1 ½ cups self-raising flour*
½ teaspoon nutmeg
¼ teaspoon baking soda

Preheat oven to 200 degrees C/ 400 degrees F and line 12 regular-size muffin holes with large patty pans (muffin papers).

Blend together softened butter and sugar and then mix in the egg and banana. Sift the dry ingredients into a separate bowl and then stir these into the wet ingredients. Foldly lightly until flour is completely incorporated (do not beat). Fill patty pans three-quarters full and bake at 200degC for 18-20 minutes, or until lightly browned on top.

*Make your own self-raising flour by adding 2 teaspoons baking powder to every 1 cup of plain (all-purpose) flour.

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