Banana Chocolate Chip Muffins  

A simple and no-fuss recipe for little bakers to join in

Banana Chocolate Chip Muffins  

As a mother of two girls under 4, it was always a struggle to find healthy treats that my picky eaters would approve…

By Mehr Hassan

With the increasing mistrust in packaged snacks, this recipe has proven to be a winner. A healthier take on the ever popular chocolate muffin that all kids are sure to enjoy. These make for great lunch box fillers and play date treats. The bananas and apple sauce allowed me to take out the oil/butter and guilt from the recipe and at the same time impart more flavour.

 (Makes about 18 cupcakes)


  • 3 medium ripe bananas
  • ¾ cup packed brown sugar
  • ½ cup of applesauce (jarred or homemade)
  • 1 tsp good quality vanilla extract
  • 1 egg lightly beaten,
  • 1 tbsp cornstarch
  • 1 cup minus 1 tbsp of flour
  • ½ cup cocoa
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips

Optional toppings: Mini chocolate chips, banana chips, chopped walnuts


1) Preheat oven to 180 degrees, prepare the cupcake tins with cupcake liners.

2) Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.

3) Add the applesauce, vanilla and egg. Stir to combine

4) Stir in the dry ingredients. Add the chocolate chips and spoon into the prepared liners.

5) Sprinkle with your preferred topping and bake for 12-15 min or until a skewer comes out clean.

6) Let them cool for 10 minutes before serving.

Bakers Tips:

  • To make the cakes whole wheat, substitute ½ cup of the flour with ½ cup of whole wheat flour.
  • To make the recipe eggless, just replace the egg with 60g of more applesauce.
  • These can also be frozen for up-to a month in an airtight container.
  • Can be baked as a loaf as well. With the baking time between 25-30 min.

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