Chocolate Banana Muffins with White Chocolate Chips

Using overripe bananas has become a Sunday tradition.  On a Friday I will stop at my local fruit and vege shop and grab the overripe banana trays that are only $1 ready to bake with them on Sunday.  I vary between loafs and muffins and this week I found a packet of white chocolate buttons in the cupboard so decided to include them in this easy one bowl hand mix muffin recipes.


2 Overripe Medium Bananas, mashed
1/2 Cup Brown Sugar
1/4 Cup Raw Sugar
2 Eggs
1/2 Cup Grape seed Oil (or any other unflavored oil like sunflower)
1 Tsp Vanilla Extract
1 3/4 Cups Plain Flour
1/2 Cup Cocoa Powder
2 Tsp Baking Powder
1 Tsp Bicarbonate Soda
2 Tbs Black Chia Seeds (optional)
1 Cup White Chocolate Buttons, reserve 12 for the tops of the muffins


  1. Place the first six ingredients into a mixing bowl and mix well.
  2. Add the remaining ingredients and continue to mix until just combined.
  3. Spoon into a lined 12 hole muffin tray and then place the white chocolate buttons on top of each.
  4. Place into a 180 degree Celsius oven to bake for 15 minutes or until they bounce back when touched.

Allow to cool for 5 minutes in the tray before removing and allowing to cool completely on a cooling rack.

Makes 12-15

Store in the fridge in an air-tight container for up to 5 days.

Freezer friendly – wrap in cling wrap and freeze for up to 3 months.  Alternatively they can be placed in a freezer safe container and frozen unwrapped in that.

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