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Cocoabanana muffins


12 serves
(24 mini muffins)

24 serves
(48 mini muffins)

Ripe bananas

2 large

4 large

Vanilla essence

1 teaspoon

2 teaspoons

Baking soda

¼ teaspoon

½ teaspoon

Milk, reduced fat

¾ cup (180mL)

1½ cup (375mL)




Canola oil

½ cup (125mL)

1 cup (250mL)

Self-raising flour, white

1 cup (150g)

2 cups (300g)

Self-raising flour, wholemeal

1 cup (160g)

2 cups (320g)


1 tablespoon

2 tablespoons


¼ cup (55g)

½ cup (110g)


  1. Pre-heat oven to 200°C.
  2. In a medium bowl, mash the bananas with a fork then mix in the vanilla essence.
  3. Add the baking soda and milk.
  4. In a separate bowl, lightly beat the eggs and add the oil, then add the banana mixture, stirring well.
  5. In a large bowl, sift the flours and cocoa together, then add the sugar.
  6. Make a well in the centre of the flour mix. Slowly add the liquid ingredients and fold to combine. Be careful not to over stir.
  7. Pour mixture directly into non-stick muffin trays, or line with paper cases, and bake for 15–20 minutes.
  8. Take muffins out of tray and allow to cool on a cake rack.



  • For variety, reduce oil to only 1/3 cup and add 1 cup frozen raspberries.
  • Alternatively, replace the raspberries with different types of seasonal fruit, frozen fruit or canned fruit, such as canned peaches (in natural juice).


Category: Select Carefully (Amber)

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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