A quick and easy freezer-friendly muffin recipe you can whip up for the kid’s lunch boxes, after-school snack or weekend sporting event.
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 so well received by all my family members! I often make these and pop them in the freezer for an easy-to-grab school (or work – lol!) snack that helps to make school mornings simpler and a little less chaotic. These Chocolate Banana Muffins are also a great way to use up any overripe bananas!
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 as it was moist and so banana-ry!!
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.
LET ME KNOW WHAT YOU THINK OF THIS RECIPE! – If you’ve tried this Chocolate and Banana Muffin recipe, please leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my newsletters with the latest recipes or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
ARE YOU ON INSTAGRAM? –If you make this recipe, please share a photo, tag @theorganisedhousewife and add hashtag it #TOHRecipes – I’d love to see what you’re cooking!
MORE MUFFIN RECIPES YOU MAY ENJOY
-
Chocolate Raspberry Muffins
December 8, 2020 -
Apricot Yoghurt Muffins
October 28, 2020 -
Banana and Date Muffins
September 16, 2020
25 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.
I have loved this article why because I would love to see more articles same of this subject then it would be great.
Loved to see articles and read some stuff from google but the best part of this article is that it gives me more info compare to google.
So yummy and a great recipe!
I didn’t have cocoa so I added milo and halved the amount of sugar. I also used olive oil as I didn’t have any canola or vegetable oil
I am enjoying following your website and FB page
🙂
Genius Chloe! So glad that worked well for you, and that you’re enjoying the blog. Thanks for sharing your tips 🙂 Kat x
These are a regular item in my daughters lunchbox. I always seem to need to add some milk though as the mixture is very dry. Is that okay to do?
Of course Kristy! Whatever works for you and your daughter. I’m happy to hear that she loves them in her lunchbox. Kat x
The kids favourite muffins Kat – they love them….now to wait for some overripe bananas ??
That’s great to hear Kim! I love knowing that my recipes are making kids happy 🙂 And that’s a good thing that your kids obviously like eating your bananas 😉 Kat x