Banana Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 100g (or ¾ cup + 2½ teaspoons) all-purpose flour
  • 55g (or ⅓ cup + 2 tablespoons) whole wheat flour
  • ½ teaspoon baking soda
  • big pinch of salt
  • ¼ teaspoon cinnamon
  • 43g (or 2 tablespoons) honey
  • 50g (or ¼ cup, loosely packed) light brown sugar
  • 105g ripe banana (1 large banana), mashed
  • 2 tablespoons of non-fat yogurt
  • ½ egg
  • ½ teaspoon vanilla extract
  • 90ml (or ⅓ cup + 2 teaspoons) buttermilk
  • 70g (or ¼ cup + 2 tablespoons) dark chocolate chips
  • ½ thinly sliced banana, for topping
  1. Preheat the oven to 220°C/425°F (standard oven setting) and butter and flour a muffin pan.
  2. In a small bowl, stir together the flours, baking soda, salt and cinnamon. Set aside.
  3. In a medium-sized bowl, whisk together the honey, brown sugar, mashed banana, yogurt, egg and vanilla extract. Add the dry ingredients and the buttermilk and whisk into a thick batter. Don’t overmix the batter. It’s okay if there are still a few pockets of flour in the batter.
  4. Using a rubber spatula, gently fold in the chocolate chips.
  5. Divide the batter over six muffin tins, filling them all the way to the top. Top the batter with a few more chocolate chips and two or three banana slices. Bake for 5 minutes, crank the oven temperature down to 175°C/350°F (don’t take the muffins out of the oven) and bake for another 12-15 minutes, or until a tester inserted into the center of the muffins comes out clean.
  6. Remove the muffins from the oven and allow to cool in the pan for 10-20 minutes.
  7. Muffins can be stored in an airtight container for up to five days or in the freezer for up to three months.
Nutrition Information
Serving size: 1 Calories: 240
Recipe by The Tough Cookie at