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Double Chocolate Banana Muffins

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Jun 13, 2020
  • 2 min read

Updated: Jun 8, 2025


CHOCOLATE BANANA MUFFINS

Who still loves banana recipes despite there being a ton of them during this lockdown? That's right - me! You will always have bananas being too ripe, and here is another indulgent way you can bake with them. These double chocolate muffins have a beautiful rise to them and they also contain no refined sugar, so you get extra taste of the chocolate! The muffins also have the option of making them vegan friendly as well as using wholemeal flour for added fibre, rather than plain white flour. So whatever you have in the cupboard - give these a go!




Makes: 12 muffins. Preparation and Cooking Time: 40 minutes


INGREDIENTS

  • 1 and 3/4 cup wholemeal spelt flour (you can also use plain flour/wholemeal flour/white spelt flour)

  • 4 tbsp raw cacao powder or cocoa powder

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 1/4 tsp salt

  • 3 ripe bananas

  • 1/3 cup honey/maple syrup

  • 2 eggs /flax eggs (mix 2 tbsp of milled flax seeds with 5 tbsp water and leave to stand for 5 minutes)

  • 2 tsp vanilla essence

  • 1/2 cup melted coconut oil or vegetable oil

  • 100g dark chocolate chunks

METHOD

  1. Preheat the oven to 180C and grease 12 muffin baking tray with a little oil (or line with muffin cases).

  2. In a mixing bowl mix together the dry ingredients (flour, cocoa powder, baking powder, bicarbonate of soda and salt).

  3. In a separate mixing bowl , mash the bananas with a fork and whisk in the eggs (if using flax eggs, do not add just yet).

  4. Stir in the honey (or maple syrup), vanilla essence and add the melted coconut oil (or vegetable oil) slowly. If using flax eggs, fold into the mixture now.

  5. lowly add your wet mixture to your dry ingredient mixture and combine.

  6. Fold in the chocolate chunks, then distribute your muffin batter evenly across 12 muffin cases.

  7. Bake in your pre-heated oven for 15-20 minutes (until a skewer comes out clean in the centre of the muffins) and then leave to cool on a cooling rack. Store in an airtight container and consume within 4-5 days.


Happy Baking!

Ruth xxx


 
 
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