Chocolate Muffins


  • ½ cup plain flour, plus 2 tablespoons
  • ½ cup wholemeal flour
  • 1/3 cup cocoa powder
  • ¾ tsp baking soda
  • 2 large eggs
  • 1 ripe banana, mashed
  • ¼ cup reduced fat plain yoghurt
  • 1/3 cup honey
  • 1/3 cup reduced fat milk
  • ¼ cup olive oil

Preparation time
10 Minutes

Cooking time
20 Minutes

Serves 12

Diet and Allergies
Nut Free, Vegeterian



Pre-heat the oven to 180°C. Line a muffin tin with paper liners.

In a large bowl, whisk together the dry ingredients.In a medium bowl, whisk together the rest of the ingredients. Make a well in the centre of the dry ingredients and add the wet ingredients. Gently stir by hand until just combined.

Fill the muffin cups 2/3 to the top. Bake for 18-20 minutes, or until a toothpick comes out clean.

Place on a wire rack and allow to cool in the tin for 5 minutes, then remove and place on the rack to cool completely.

TIP – Add raspberries, blueberries or sultanas for an extra fruity zip.


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