• 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 2 large bananas mashed
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil 60ml
  • 1 cup Greek-style yogurt 240g


  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  3. Whisk together the eggs, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  4. Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.


Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.