Chocolate Banana Muffins

I’ve got good news and bad news: the good news is, I’m going to Europe (well, fingers crossed)!! And the bad news…this will be the last blog post for a while. Europe calls and the blog shall stand, alone but not lonely, waiting ever so patiently for my return – maybe? I doubt it. Either way, I’ll be back soon and so will the blog.

In the meantime I will leave you with this. Don’t be fooled, they’re certainly not healthy muffins, and I wouldn’t even call them breakfast muffins – there’s far too much chocolate for breakfast. But they are tasty. And chocolatey.

So try them. In fact, try some Ottolenghi recipes in general – he’s briliant, and yes, his new stuff is rather hipster and frustratingly expensive to make, but his classic, rustic cafe-style food is brilliant. See the link below for his website and some recipes.


Chocolate Banana Muffins

Adapted from here

Makes 12 | Allow 40 minutes


200g caster sugar

2 eggs

2 mashed bananas

280ml milk

110g melted butter

480g plain flour

1 tsp baking powder

1/2 tsp bi carb soda

2 tsp ground cinnamon

 pinch of salt

150g dark chocolate, roughly chopped

2 tbsp cocoa



  1. Preheat oven to 170C fan-forced and line 1 muffin tray with patty pans.
  2. Place sugar, eggs and bananas in a large bowl and stir to combine.
  3. Add the milk and butter and stir to combine.
  4. Add the flour, baking powder, bi carb soda, cinnamon, salt and chocolate and stir gently to combine – don’t over mix, just stir until it’s almost completely come together. It’s unnerving, but you basically want lumps and bits of uncombined flour.
  5. Just before you finish stirring add the cocoa, and stir again only about twice.
  6. Spoon mixture into patty pans and bake for 20-30 minutes or until a skewer inserted into the centre of the muffin comes out clean.
  7. Remove from the oven and leave to cool on a wire rack – best eaten warm, or room temperature but still fresh!

Happy Baking!


  • These muffins are incredibly versatile – if you want to change the flavour just omit the banana, chocolate and cocoa and replace with anything you like, eg., raspberries, white chocolate, blueberries, grated cheese, grated carrot, stewed apples, honey, sprinkles, coconut, rhubarb – the list goes on!
  • These will keep for about a week in the pantry – but they’re best eaten on the day they’re made.
  • These muffins will freeze nicely in zip-lock bags – just make sure all the air is removed before freezing and leave to defrost on the bench for an hour or two.

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