Donna Hay’s Banana and Choc Chip Muffins


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Give the kids something extra-special in their school lunchbox with these moist, moreish banana muffins.

banana and choc chip muffin

  •  2 cups (300g) plain (all-purpose) flour, sifted
  •  1 tablespoon baking powder, sifted
  •  1 cup (220g) caster (superfine) sugar
  •  2 eggs
  •  ¼ cup (60ml) vegetable oil
  •  1 cup (250ml) buttermilk
  •  2 teaspoons vanilla extract
  •  1 cup mashed banana
  •  ¾ cup (135g) dark chocolate chips
  •  icing (confectioner’s) sugar, for dusting

Preheat oven to 180°C (350°F). Place the flour, baking powder, sugar, eggs, oil, buttermilk and vanilla in a bowl and mix until just combined. Gently fold through the banana and chocolate chips. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper patty cases and bake for 25–30 minutes or until golden or cooked when tested with a skewer. Turn out onto a wire rack to cool. Dust with icing sugar to serve. Makes 12.

muffinfancyClockwise from top left: Patisserie Patty Pans Pack of 25 Coco RosePatisserie Patty Pans Pack of 25 Brown, Donna Hay Measuring Cups‘Doily’ 2-Tier Cake Stand, ‘Comforts’ 3-Piece Kitchen Set