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Banana choc-chip mini muffins

Banana choc-chip mini muffins

Total Time
35 min
20 min
15 min
These adorable two-bite treats are the perfect solution for a chocolate craving. Banana adds sweetness and keeps the muffins moist, and it’s one of the tastiest ways to use up ripe bananas that are languishing in the fruit bowl.


99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)

Skim milk

cup(s), (80ml)


1 medium

Quick oats

½ cup(s), (45g)

Brown sugar

75 g


1 medium, ripe, mashed

Vanilla bean extract, alcohol free

1½ tsp

Plain flour

½ cup(s), (75g)

Plain wholemeal flour

cup(s), (50g)

Baking powder

1¼ tsp

Bicarbonate of soda

½ tsp

Dark chocolate chips

½ cup(s), (100g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray 2 x 12-hole 1½ tablespoon (30 ml) capacity non-stick mini-muffin trays with oil.
  2. Whisk yoghurt, milk and egg in a large bowl. Add oats, sugar, banana and vanilla. Whisk to combine. Stand for 5 minutes.
  3. Meanwhile, sift flours, baking powder, bicarbonate of soda and a pinch of salt into a bowl, returning any husks to the bowl. Add flour mixture and three-quarters of the chocolate chips to the yoghurt mixture and stir until just combined.
  4. Spoon mixture evenly among prepared muffin holes and sprinkle with remaining chocolate chips. Bake for 12–15 minutes, until a skewer inserted into the centre of muffins comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool.


TO REFRIGERATE: Store muffins in a reusable container for up to 5 days. TO FREEZE: Store muffins as above, for up to 2 months. Thaw at room temperature or microwave from frozen until warm.