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Double chocolate and banana muffins

Serves   24 mini/12 medium muffins
Prep time: 10 mins
Cooking time: 12 mins

The rich chocolate flavour of these delectable muffins makes them as popular with children as adults.

  • Baking
  • Banana



  • 2 cup self-raising flour
  • 3 tbsp cocoa
  • 3/4 cup sugar
  • 1/2 cup Alison's Pantry Choco Chips
  • 1/2 tsp salt
  • 1/4 tsp Baking soda
  • 1 cup ripe bananas, mashed (2-3)
  • 1/2 cup canola oil
  • 3/4 cup Milk
  • 1 egg
  • 1 tsp vanilla essence
  1. Preheat the oven to 210 oC.
  2. Measure all the dry ingredients, (including chocolate) in a large bowl. Blend them well with your fingertips, then whisk them lightly and thoroughly with a whisk or a fork.
  3. Mash the peeled, ripe bananas on a board, using a fork. (Bananas give the best flavour when they are really ripe, so don't remove any clear soft pieces.) Put them in a bowl with all the remaining ingredients and mix well until blended.
  4. Tip the banana mixture into the bowl of dry ingredients and mix everything together just enough to dampen the flour, stopping before mixture is smooth.
  5. Spoon into 12 medium or 24 mini muffin pans, well coated with non-stick spray. Sprinkle with extra choco chips or melts if desired. Bake for 12-15 minutes until centre springs back when pressed.
  6. Leave standing for 3-4 mins. before lifting from muffin pans.
  7. Serve warm (or reheated), as is, or dusted with icing sugar, with tea or coffee at any time of day, or with mashed, sweetened raspberries and whipped cream or ice-cream for dessert. Freeze for use in school lunches.