Our Thermomix Banana Chocolate Chip Muffins are a classic favourite... with the delicious addition of sweet chocolate chips.
Perfect for school lunch boxes or afternoon tea - plus they'll be ready to eat in less than 30 minutes!
These simple Thermomix Banana Chocolate Chip Muffins are an all-time family favourite. Not only are they a great way to use up ripe bananas, they're also absolutely delicious.
Just like our blueberry muffins, chocolate chip & zucchini muffins and our fruit and yoghurt muffins, these Thermomix Banana Chocolate Chip Muffins are so quick and easy to make (and even easier to eat!).
Why You're Going To Love This Recipe
There's SO much to love about these sweet little muffins...
- Great For Using Up Ripe Bananas - Put those brown overripe bananas to good use with our yummy Thermomix Banana Chocolate Chip Muffins. The riper the bananas, the better!
- Quick & Easy - Just 10 minutes prep time and 15 minutes baking time means you'll be eating these warm muffins with gooey chocolate bursts in less than 30 minutes.
- Perfect For School Lunch Boxes - The kids just LOVE these sweet little banana muffins.
- Freezer Friendly - Muffins are best eaten within 1-2 days of baking, so if you don't think they'll all get eaten during that time, simply pop them in the freezer for grab and go snacks.
What You Need
Just a handful of pantry and fridge staples are needed for our Thermomix Banana Chocolate Chip Muffins...
Please scroll to the recipe card below for ingredient quantities and the full detailed method.
- Bananas - the riper the bananas, the better! Use 2 large bananas (approximately 260g) in this recipe
- Butter - you can use either salted or unsalted butter
- Vanilla Extract - or vanilla essence
- Honey - or substitute with rice malt syrup
- Milk - for the best results, I recommend using full fat/full cream milk
- Eggs - have your eggs at room temperature before using
- Self-Raising Flour - use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour
- Caster Sugar - also known as superfine sugar
- Baking Powder & Bi-Carbonate Soda - along with the self-raising flour, this helps the muffins to rise perfectly
- Ground Cinnamon - for that classic banana and cinnamon flavour combination
- Salt - adding a pinch of salt to sweet recipes helps to balance and enhance the flavours
- Chocolate Chips - use regular chocolate chips, chocolate bits or baking bits
Step By Step Instructions
Our Thermomix Banana Chocolate Chip Muffins couldn't be easier to make!
Please scroll to the recipe card below for ingredient quantities and the full detailed method.
Step 1 - Mash The Banana
Place chopped bananas into the Thermomix bowl and mix together until mashed.
Set the mashed banana aside in a seperate bowl until needed.
Step 2 - Melt The Butter
Place the butter into the Thermomix bowl (no need to wash it after removing the mashed banana).
Melt and then allow to cool slightly.
Step 3 - Add The Wet Ingredients
Add the vanilla, honey and milk and mix to combine.
Slowly add the eggs while the blades are turning.
Add the mashed banana and mix until completely combined.
Step 4 - Add The Dry Ingredients
Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt to the bowl and mix until only just combined - a few small lumps are fine.
TIP: Be careful not to over-mix as this will cause the muffins to be dense.
Step 5 - Add The Chocolate Chips
Add the chocolate chips to the muffin mixture and mix through on REVERSE.
It's important to make sure your blades are moving in Reverse for this step so that they don't chop the chocolate chips into tiny pieces!
Step 6 - Bake
Bake the muffins until lightly golden and they spring back when touched lightly in the centre.
Expert Tips & FAQ
Here's our top tips for the perfect Thermomix Banana Chocolate Chip Muffins!
When baking with bananas the general rule is the riper the better! So your dark brown bananas as perfect to use. Bananas have gone bad (and shouldn't be used) if they have mould on them or a slimy liquid coming from them.
Absolutely! Our muffins are completely delicious with or without chocolate chips.
Yes you can! Chopped walnuts, macadamias and pecans are a few of my favourite additions.
Store muffins in an airtight container at room temperature. Muffins are best consumed within 1-2 days of baking.
Note: do not store muffins in the fridge as this will dry them out.
Freeze muffins in an airtight container for up to 3 months.
Related Recipes
If you've got a fruit bowl packed with over-ripe bananas, these recipes are exactly what you need!
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Banana Chocolate Chip Muffins
Equipment
- Thermomix
Ingredients
- 260 g ripe bananas (approx 2 large)
- 80 g butter
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 125 g milk full cream
- 2 eggs
- 250 g self-raising flour
- 100 g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 200 g chocolate baking chips
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with paper cases.
- Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 3.
- Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 3 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 6.
- With the blades spinning on Speed 3, add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds, Speed 4 (use the spatula to help mix).
- Add the chocolate chips and mix for 5-10 seconds, Reverse, Speed 4 or until just combined.
- Divide the mixture evenly between the muffin cases filling to ⅔ full.
- Cook for 15 minutes or until the muffins spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Note: do not store muffins in the fridge as this will dry them out.
Nutrition
Carmel says
These muffins are SO lovely and fluffy and tasty as well! They make a decent batch and freeze if they don’t all get eaten! 😋 Thank you!!
Lucy says
We're so happy to hear that!!
Cassie Nicholl says
Such a yummy recipe! I am dairy and gluten intolerant so I made some alterations and I was so impressed! My new favourite muffin recipe! Yummm! Thank you!
I used coconut oil instead of butter, gluten free self raising flour, almond milk instead of milk, and I reduced the sugar to 60g. Delicious
Gai Forrest says
Oh my goodness... heavenly 😍
Shelli McPhillips says
Easy, quick and yum and kids can help. They freeze well for lunch boxes too. I somes swap choc chips for sultanas
Lucy says
Yay! So glad you liked them!
Melissa says
Took a little more fiddling then other muffin recipes I have done, however result was worth it! The best banana/choc muffins I have ever done!
Jess says
Perfect! Doubled the batch as had 4 large very ripe bananas. Only used 1/4 sugar, half the choc chips and didnt add the bicarb or baking powder. Made them into mini muffins - (kids lunch boxes). Cooked for 10mins. So light and fluffy!
Tash says
Thank you for the review!
Philipa says
I have just made these this evening as I was on the look for a quick simple recipe.
I used only 80gms of sugar and have to cook them for 20mins (we rent quite done at 15mins) I made made half plain banana and half banana with some frozen raspberries added in. These are THE best! Both options turned out perfectly. They were light (previous banana recipes have always seemed to be really dense) and tasted delicious even with less sugar. Great recipe - thankyou!
Lucy says
That's fantastic! Thank you so much for letting us know! xx
Lauren says
Mine taste amazing but sank when out of the oven? Any advice???
Lauren Matheson says
Hi Lauren, possibly your oven needs to be set a little higher? I'd try it 10/20 degrees warmer next time x
Sarah says
Really enjoyed these.
And my 3yo son loved making then with me (and licking the spatula clean!!)
Next time I might try 50/50 brown sugar/castor sugar + see what happens.
I bet they'd also be great with white chocolate bits.
Krystal says
Just made these today, using some really over ripe bananas...: they were so delish ??
Belinda Atkinson says
Each time I have made these they have stuck to the muffin cases what am I doing wrong??
Lucy Mathieson says
Hi Belinda, try giving them a little spray with non-stick baking spray before cooking or try a different kind of case. xx
Charlene says
Just made these and cut up KitKat into small bits and threw them in. I use brown sugar rather than caster as it makes them denser. Totally amazing recipe
Lucy Mathieson says
OMG YUMMMMMMMM!!!
Sarah says
Absolutely delicious
Sharon says
Just made but deleted baking soda and bicarbonate and used gluten free srf- yummy
Lucy says
Fantastic!!