Here is a quick and easy muffin recipe you can whip up for the kid’s lunch boxes, after-school snack or weekend sporting event. Plus these Chocolate Banana Muffins are a great way to use up overripe bananas!
Who doesn’t love chocolate, and my family is no exception! we all love it in my household, that’s why this chocolate banana muffin recipe is such a yummy treat for everyone. Make them for school snacks to make your life simpler when it comes to school lunch box ideas.
I made these for the kid’s weekend sports, took what we needed and froze the rest for lunch boxes to grab through the week. I grabbed one out of the freezer for myself, left it on the bench for a little while and it thawed rather quickly… it tasted as fresh as the day I made them… so good!
I have shared a recipe previously for Chocolate Banana Muffins, but on this occasion I couldn’t use the recipe as I didn’t have any butter. I loved this version, was moist and so bananery!!
Chocolate Banana Muffins
|
Prep Time |
Cook Time |
Total Time |
|
15 mins |
25 mins |
40 mins |
- 3 overripe bananas, mashed
- 1/3 cup vegetable oil
- 1 egg
- 1 cup caster sugar
- 1 1/2 cups self raising flour
- 1/4 cup cocoa
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 180°C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a large bowl, add bananas, oil and egg, mix
- to combine.
- Add in sugar, flour, cocoa and chocolate chips, mix
- to combine.
- Spoon mixture evenly into muffin cases.
- Bake muffins in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.
By Kat – The Organised Housewife
Don’t forget to order my Lunch Box Recipe Cookbook, for some fabulous recipes for your kid’s school lunches.
WHAT’S YOUR FAVOURITE MUFFIN RECIPE?
Here are some more Chocolate recipes – click on image to view recipe
19 comments
These look great Kat! I love having a supply of muffins in the freezer, they make such a great treat.
they are a great snack to have ready and the defrost so quickly too!
These muffins were so quick and easy. my 5 yr old twins loved them!
I am so pleased they enjoyed them, you could also make them as mini versions for snacks for their lunchboxes, easier to fit in their hand too!
Wow how easy are these! I can imagine they would be so lovely and moist from the oil – what a perfect mid afternoon snack!
they were so moist and yes your right it was such an easy recipe, one I will be using often!!
Does it matter what kind of oil?
My kids begged me to make these and since my cupboard is bare there were a few changes. I used coconut oil, only had 1/2 cup of sugar left so that was it, I had 4 bananas so in they went and I mixed wholemeal and white self raising flour. Chocolate chips were left over Easter eggs. The kids loved them and they froze beautifully. Now to restock the cupboards for next round!
I made these to use up over ripe bananas and a block of Cadbury choc that I would have eaten all by myself otherwise. I just cut it up into small pieces in place of the choc chips as I didn’t have enough left. They were a big hit. My son has taken one to school today and I brought some into my office for morning tea.
Ooh yum! I bet they were a big hit in the office too.:)
do you mash the bananas?
Hi Sarah, yes i give them a good mash. Makes it so much easier when they are nice and a little over ripe.
What sort of oil is best for this recipe?
Hi Andrea, I use either canola or vegetable oil, I have just adjusted the recipe to show canola. Hope you enjoy them.
I love these muffins and the kids do too! I often throw in a few spoon fulls of black chia seeds into the batter for a bit of crunch and an Omega hit.
I only have olive oil would this be ok? Or could I use butter?
I only have a oil that gives me good amount of receipe.
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