Banana Chocolate Chip Muffins recipe

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A variation of Nigella's Chocolate Banana Muffins, with pecans and chocolate chips. A low effort recipe that uses vegetable or light olive oil instead of butter.

  • Prep10m
  • Cook25m
  • Total35m

Whenever I have bananas that need to be used up I turn to Nigella’s Chocolate Banana Muffin recipe, which I prefer over banana bread. But I’d recently made a batch and didn’t want to bake more of the same so I left out the cocoa powder and added pecans.

The muffins were delicious; just as good as the chocolates ones and I don’t know why I was surprised because the original recipe is a favourite. It’s low effort, there’s no need for room temperature butter and the only equipment required is a balloon whisk. I nearly always have the ingredients in my cupboard and the end result is a rich, decadent muffin - perfect with a cup of tea.

If you don’t have pecans you could use walnuts or leave out the nuts altogether. Or you could leave out the chocolate chips. As with the original recipe, the muffins last for at least two days in an airtight container and they freeze brilliantly.


These muffins cook a little quicker than the chocolate version - mine needed 25 minutes rather than 30.

Recipe credit

Based on Nigella's Chocolate Banana Muffins from Kitchen (affiliate link).


Banana Chocolate Chip Muffins

  • Prep10m
  • Cook25m
  • Total35m
Makes: 12


  • 3 very ripe bananas
  • 125ml vegetable oil (or light olive oil)
  • 2 eggs
  • 100g sugar (I use golden caster)
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 50g chocolate chips
  • 30g chopped pecans (optional)


  1. Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
  2. Mash 3 bananas vigorously in a large bowl until they turn glossy (I use a fork) then add 125ml of vegetable or light olive oil, 2 eggs and 100g of sugar, mixing well.
  3. In another medium sized bowl, sift 225g of plain flour and 1 teaspoon of bicarbonate of soda together then gently stir into the banana mixture using a balloon whisk. Take care not to over-mix the batter.
  4. Add 50g of chocolate chips and 30g of chopped pecans (optional) and give the batter a final stir.
  5. Spoon the batter into the muffin cases and bake in the oven for 20-25 minutes until the muffins have risen and a cake tester comes out relatively clean.
  6. Remove from the oven and allow the muffins to cool a little before transferring them to a wire rack to cool fully.

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