Chocolate Banana Muffins

As Garlic Goddesses turns 2, here’s another sweet treat from our kitchens. The past year has been slow from our end due to personal commitments. We do hope we can do better this year! We appreciate and welcome all your support and encouragement. Here’s to another year of delicious food 🙂

I always turn to making the dependable Banana Bread every time I have ripened bananas on hand. This time I wanted something different and decided to turn to my favorite, Nigella Lawson, for ideas. These muffins are definitely more interesting than the bread given that it has chocolate in it and I decided to throw in some chips for good measure! I’ve swapped the all-purpose flour with whole wheat flour. Good for breakfast or if you want to sneak in a snack. You can find the original recipe here

Yields: 12 muffins


Whole wheat flour – 1.5 cups
Over-ripe Bananas – 3
Unsweetened cocoa powder – 3 tbsp
Vegetable oil – 1/2 cup
Eggs – 2, room temperature
Baking Soda – 1 tsp
Raw cane sugar – 1/2 cup
Semi-sweet chocolate chips – 1/2 cup


  • Pre-heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius
  • Place 12 liners in a muffin tin
  • Sift flour, baking soda and cocoa powder in a bowl; set aside
  • In a large bowl, mash the three bananas using a fork until you get a thick paste
  • Beat on low using a hand mixer and add vegetable oil to the bananas
  • Continue beating and add the eggs one by one, followed by sugar
  • Add the flour, baking soda and cocoa powder mixture, beating on low until everything is combined
  • Stir in the chocolate chips
  • Spoon this mixture into the muffin liners
  • Bake for 15 to 20 minutes 
  • Allow to cool on a wire rack before refrigerating
  • You can eat them warm as well

Leave a Reply