Banana Chocolate Muffins - EN Recipe

Banana Chocolate Muffins 

Quantity: 12 Muffins

Time: 20 minutes prep; ca. 25 minutes baking

Ingredients (included):

  • Flour mix
  • Chocolate
  • Sugar mix
  • Spice Mix
  • Vinegar
  • Plant-based Oil 
  • 2 ripe bananas
  • 12 paper muffins cups 


Ingredients (not included):

  • 250ml milk
  • 2 eggs

Tools (not included):

  • Standard muffin baking tray
  • 2 mixing/large bowls & 2 smaller bowls 
  • Sieve
  • Fork 
  • Whisk 


  1. Pre-heat oven to 190°C & line your muffin tray with the paper muffin cups 
  2. Break up the 2 bananas into a small bowl & use a fork to mash them up. Pour 250ml milk into the second small bowl & add the vinegar. This creates buttermilk! Set aside the mashed bananas & buttermilk for later
  3. Pour the flour & sugar mixes into the first mixing bowl. Sift the spice mix over the flour & sugar mix. This ensures that there are no chunks & the spices are evenly distributed throughout the batter. Use a whisk to mix all the dry ingredients together. Then set the dry mixture aside while you prepare the wet mixture
  4. In a second mixing bowl, combine the mashed banana, buttermilk, plant-based oil, & 2 eggs. Whisk the wet ingredients together until the mixture is homogenous 
  5. Pour 2/3 of the chocolate into the dry mixture & then gently add the wet mixture to the dry mixture. Whisk the two mixtures together until the dry ingredients are fully wet & the chocolate chips are evenly distributed
  6. Divide the batter evenly among the 12 muffin cups & sprinkle the remaining chocolate chips over the top of the muffins 
  7. Bake the muffins for ca. 25 minutes until the tops are puffed up & golden 
  8. Remove the muffins from the baking tray, let cool, & enjoy! 

Storage notes: Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 1 month in an airtight container. 

Happy baking!