There's nothing quite like the aroma of freshly baked banana choc chip muffins wafting through your kitchen. These little treats are perfect for breakfast, afternoon tea, or tucked into a lunchbox for a sweet surprise.
This recipe is wonderfully simple and uses ingredients you likely already have on hand. The combination of ripe bananas and chocolate chips creates a naturally sweet, indulgent muffin that's hard to resist. I've added a touch of cinnamon coconut sugar to elevate the flavour profile and give these muffins a subtle warmth that makes them extra special.
Ingredients
- 2 cups wholemeal flour
- 2 ripe bananas
- A generous handful of chocolate chips (adjust to your preference)
- 3 eggs
- 2–3 teaspoons cinnamon coconut sugar
- A dash of milk
Method
Combine all your ingredients in a large mixing bowl and stir until just combined. Don't overmix—a few lumps are perfectly fine and will keep your muffins tender.
Divide the batter evenly among a lined muffin tin (this recipe yields about 12 muffins) and bake until golden and a skewer inserted into the centre comes out clean.
These muffins are lunchbox-friendly, freezer-friendly, and absolutely delicious served warm with a cup of tea or coffee.