Banana choc chip muffins – Nutrition Sustain
post-template-default,single,single-post,postid-3736,single-format-standard,mkdf-bmi-calculator-1.1,mkd-core-1.3.3,wellspring-ver-2.4.2,mkdf-smooth-scroll,mkdf-smooth-page-transitions,mkdf-ajax,mkdf-grid-1300,mkdf-blog-installed,mkdf-bbpress-installed,mkdf-fullwidth-featured-image,mkdf-header-standard,mkdf-sticky-header-on-scroll-up,mkdf-default-mobile-header,mkdf-sticky-up-mobile-header,mkdf-dropdown-default,mkdf-search-dropdown,wpb-js-composer js-comp-ver-6.4.1,vc_responsive

Banana choc chip muffins


Everyone loves a good banana choc chip muffin recipe and this one is sure to satisfy! It’s moist and fluffy and taste delicious!

They’re so easy to make and are a great healthy snack to have before and during pregnancy! They freeze well too.



2 cups of wholemeal flour

1 tsp of baking soda

½ tsp of cinnamon

½ tsp of sea salt

2 eggs from happy chickens (or 2 linseed eggs if desired*)

1/3 cup of brown sugar

1/3 cup of extra virgin olive oil or extra virgin macadamia oil

1/3 cup of soy milk

1 tsp of vanilla essence

4 ripe spotty bananas, peeled and mashed

1/3 cup of dark choc chips



  1. Preheat oven to 180 degrees Celsius.
  2. Mix all dry ingredients together (flour, baking soda, cinnamon, and salt).
  3. Mix all wet ingredients together in seperate bowl (eggs, brown sugar, olive oil, soy milk, vanilla essence, and mashed bananas).
  4. Add wet ingredients to dry ingredients and mix through.
  5. Mix in dark chocolate chips.
  6. Place mixture into muffin pan with muffin cases and bake for 20-25 minutes.

Enjoy :)!


Serves 12.


* To make your linseed eggs, take 1 Tablespoon of ground linseed and mix with 3 Tablespoons of warm water (this equals 1 egg, so for this recipe be sure to make double this amount). Allow to sit for 5 minutes (you’ll notice that it will become thick and gel-like), and then add to recipe instead of eggs.


Print Recipe