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Banana chocolate muffins

Serves: 12
Prep: 10
Cook: 20

    These muffins are moist, high in fibre and full of flavour. A great treat to share with family and friends and a perfect way to use up any leftover chocolate!


    • 1 cup wholemeal plain flour
    • 1 cup white self-raising flour
    • 1 tsp baking powder
    • ½ tsp bicarb soda
    • 1 tsp ground cinnamon
    • 1/3 cup light brown sugar (optional)
    • 2 very ripe medium bananas, mashed
    • 1 egg
    • ⅓ cup canola oil
    • ¾ cup buttermilk
    • 12 (85g) solid dark or milk chocolate squares or mini chocolate eggs


    1. Preheat oven to 180°C. Grease a 12-hole (½-cup capacity) muffin pan or line with paper cases.
    2. Whisk flours, baking powder, bicarb soda, cinnamon and sugar in a large bowl.
    3. Whisk bananas, egg, oil and buttermilk together in a separate jug. Make a well in the centre of the dry ingredients. Add banana mixture. Using a large metal spoon, stir until just combined (do not over mix).
    4. Half fill muffin holes with half of the mixture. Add a chocolate square or mini egg to each. Spoon over remaining mixture. Bake for 18-20 minutes or until golden and firm to touch. Cool in tins for 5 minutes. Transfer to a wire rack to cool slightly and serve warm.


    • To make your own buttermilk, combine 1 cup of regular milk (or soy milk) with 1 tbs of lemon juice or vinegar and allow to stand for 10 minutes.
    • Why not get creative with this muffin recipe and make it your own? Instead of using chocolate, you can experiment with other fillings, like fresh raspberries or macadamia nuts.

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