triple chocolate and banana muffins

Hey all, I’m back with another banana and chocolate muffin recipe. But let me tell you, this one kicks the last one out of the park. The chocolate has been upped substantially – which is always a good thing – and the combination of banana and buttermilk makes them beautifully moist.

If you’re following me on Facebook, you might’ve seen that I made last week’s raspberry and white chocolate cake for a second time. A while back I put my baking services up for sale in a charity auction and the request came through for that cake, exactly like the first. I’m pleased to say that it definitely wasn’t a fluke, haha! It was insanely cool to see one of my cakes all boxed up and ready for collection so I could pretend to be a professional, but it was even better to hear back that they enjoyed it. I found myself at a bit of a loss though – I’m sure I baked a cake… where the hell did it go?!

But anyway, back to chocolate…


Disclaimer: these guys are to blame for a few people breaking their Lent promises. Oops.

This recipe has been minimally adapted from Call Me Cupcake


Makes 18

  • 300g plain flour
  • 80g cocoa powder
  • 1 tbsp baking powder {not a misprint – a whole tablespoon}
  • 0.5 tsp bicarb. soda
  • 0.25 tsp salt
  • 250g sugar
  • 100g butter, melted
  • 2 eggs
  • 1 cup (240ml) buttermilk {you can sub this for a cup of normal milk, mixed with 1 tsp lemon juice}
  • 2 overripe bananas
  • 100g dark chocolate, chopped into small pieces
  • 50g milk chocolate chips


Preheat your oven to 200 degrees Celsius and line a muffin tin or two with paper cases.
Chop up the chocolate, melt the butter and mash the bananas so you’re ready to go.
Measure out the flour, cocoa, baking powder, bicarb and salt into a bowl, and mix together with a spoon.
In another (large) mixing bowl, gently combine the sugar, melted butter, eggs, buttermilk and banana.
Sift the dry ingredients in, and mix through. {if there’s one thing I know about making muffins, don’t overmix the batter. It will look very lumpy and not particularly appetising, but you don’t want them to be tough}
Finally, stir in three quarters of the chocolate. Reserve the rest.
Spoon muffin mixture into each of the paper cases and top with the remaining chocolate. {At this point the bits I had left were really small, so the muffins came out coated in a fine layer of melted chocolate. Not a bad thing :P}
Bake in the oven for around 18 minutes. Check with a skewer to see if they’re done.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s