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Moist Banana Chocolate Muffins

These banana chocolate muffins are so quick and easy to make and makes great treats for the lunchbox
Prep Time10 mins
Cook Time20 mins
Course: Lunchbox Ideas
Cuisine: American
Keyword: Banana Chocolate Bananas, breakfast muffins, Lunchbox Ideas, Muffin Recipe
Servings: 12


  • 3 large ripe bananas
  • 1 large egg
  • 1/3 cup brown sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup melted butter
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1/4 cup cocoa
  • 1/4 cup chocolate chips
  • 1&1/2 cup cake wheat flour/all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda


  • Preheat oven to 180 degrees Celsius
  • Line a muffin pan with cupcake liners
  • Place the bananas in a large bowl and smash them with a fork
  • Mix in the egg, butter, oil, sugar, cinnamon and vanilla essence
  • Mix in the flour, baking powder, bicarbonate of soda together with the cocoa powder and chocolate. Mix until just combined. Do not over mix
  • Divide the batter equally between the 12 cupcake liners. Should be just over half full
  • Bake in the oven for 20 minutes or until a toothpick inserted in the center comes out clean
  • Place on a cooling rack to cool. Store in an airtight container, in the refrigerator for up to 5 days


  1. You can use just oil and omit the butter. Oil must be increased to half a cup
  2. You can also increase the amount of sugar to half a cup if you prefer a sweeter muffin. The bananas contributes towards the sweetness so I didn't find it necessary
  3. You can also increase the amount of cocoa and omit the chocolate if you prefer