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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

These freezer friendly muffins are the perfect lunchbox snack. Naturally sweet, fluffy and irresistible, this recipe makes great mini muffins for your mini-mes.

Total time: 40 minutes

Makes: 8 large muffins


  • 1 x Hill St Chocolate Chunk Base
  • 100g butter, softened
  • 3 bananas
  • 1 egg
  • 2 tbsp milk


  • Pre-heat oven to 170 degrees fan bake and line muffin trays with muffin cases.
  • Gently melt butter in microwave until just melted.
  • Optional: set half a banana aside for the topping, if not - skip this step.
  • Mash 2.5 (or 3) bananas and whisk in egg, milk, and butter until combined.
  • Sift the Hill St Cookie Base into a large mixing bowl so you’re left with the chocolate chunks in the sift.
  • Set aside 1/4 of the chocolate chunks (for the top) and add the rest into the mixing bowl.
  • Fold in the wet mixture with dry mixture until combined. Spoon mixture into 8 muffin cases. Top with the chocolate chunks you set aside and a banana coin (from the half banana you set aside).
  • Bake for 30-35 mins until golden on the top.

Banana chocolate chip muffins

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