Banana and Chocolate Muffins

Hey foodies?

It’s been ages since I lasted posted ­čÖü Totally unintentional. All in all, I have been busy cooking and baking which can only mean more easy recipes for you guys to try out.

A while back, I got an opportunity to bake my first wedding cake \0/ and that for sure has opened more doors for me and that led to me baking a second wedding cake in early April. I bless the Lord. Anyway, these muffins, I baked during that hectic cake baking week and we loved them, so naturally I had to bake them all over again  so that I can share the recipe with you :-).

The muffins were huge and if you are watching your waistline they can pose a challenge.

You only need a handful of ingredients to achieve this moist and decadent muffin.

part of the ingredients
part of the ingredients

Start with creaming the sugar and margarine. You can either use a wooden spoon or an electric mixer.


Normally when I am baking, I usually assign the creaming job to the hubs and this was no different ­čÖé



Whenever you are baking, it’s important to ensure your ingredients are at room temperature. If you normally keep your eggs in the fridge always remove them before hand. I don’t always do this especially when I am using milk or yoghurt in my baking ­čÖé

Break in one egg, again it is advisable to break the egg in a separate bowl before adding it in. A little precaution in case the egg isn’t any good, no need to spoil the cake batter.


Add the other eggs and some vanilla essence and beat them in.


We love bananas and so hubby is always buying them and at times if not all times, they all ripen at the same time ­čÖü So to avoid the bananas getting spoilt, I normally freeze the extremely ripe bananas. Frozen bananas come in handy when I want to make smoothies or pancakes or even muffins.I have two frozen bananas on hand, so I added them in.


If you want the bananas finely mashed, mash them before adding them in. I don’t mind the banana lumps so I just roughly mash mine. All through my short baking stint I have realised that cinnamon goes very well with bananas, whether in muffins or pancakes or even smoothies. So I never fail to add just a touch in the batter.

In goes the cinnamon, the baking soda and baking powder.


We are almost done with our batter, now to add the flour and the yoghurt. Yoghurt aides in making the muffin super soft and moist. Add then alternatively, finishing off with the flour.



Combine gently until all the flour is incorporated be careful not to over mix. Over mixing yields a denser muffin and we don’t want that.


I added some shaved dark chocolate into the batter and folded them in.


Line your muffin tin with some muffin liners. Tuskys normally stock some colourful muffin liners and usually call out my name whenever I pass by that aisle.


Pour in the batter, fill two thirds of the liners.



Finally sprinkle the top with some more shaved chocolate.


Bake for about 20 -25 minutes or until a toothpick inserted at the centre comes out clean.



Banana and Chocolate Muffins

See Detailed Nutrition Info on
  • 1/2 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 very ripe bananas
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 cup all purpose flour
  • 1/2 cup plain yoghurt
  • Dark chocolate shavings


Pre heat your oven at 350 degrees F (175 degrees C)

Using a wooden spoon or electric mixer, cream the sugar and margarine.

Beat in the eggs one at a time and add the vanilla essence

Add in the ripe bananas and mash them in.

Add the baking soda, baking powder and the ground cinnamon.

Add the flour and the yoghurt alternatively and finish off with the flour.

Stir it in until combined.

Fold in some of the chocolate shavings.

Pour in the batter three quaterway into the prepared muffin tin.

Bake for about 20-25 minutes or until a toothpick inserted at the centre comes out clean.



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