Chocolate Miso Muffins recipe

Jump to recipe

Chocolate muffins made with miso, maple syrup, pecans, chocolate chunks and a ripe banana.

  • Prep20m
  • Cook20m
  • Total40m

I recently bought some brown miso paste that I like but don’t love. Baking seemed like a good way to use it up but Google mostly has cookie recipes. I’m more of a muffin person so I took some existing recipes and adapted them to include miso.

I know that including a ripe banana makes the recipe more demanding but after making four batches of muffins I’ve concluded that it’s needed. You can leave it out but the muffins will be drier.

As an aside, I recently bought If You Care baking cases, which are unbleached and chlorine-free. They’re expensive but their non-stick abilities are impressive (see the second photo). I’ve purchased multiple boxes as they’re currently on offer at Ocado.


The wholemeal flour is optional. Increase the self-raising flour to 225g if you don't have any.

If you’re using brown miso paste add an extra tablespoon as it’s milder than white.

I don’t usually bake with maple syrup but I have a few bottles from Farmfoods that I’m trying to get through. You could use 125g of sugar instead.

The pecans can be left out but increase the amount of chocolate chunks to compensate.


Chocolate Miso Muffins

  • Prep20m
  • Cook20m
  • Total40m
Makes: 12


  • 175g self-raising flour
  • 50g wholemeal flour (optional, see notes. I use strong bread flour)
  • 1 tsp baking powder
  • 3 tbsp cocoa powder, sifted
  • 2 eggs, beaten
  • 2 tbsp miso paste (3 tbsp if using brown miso)
  • 1 ripe banana (mashed until glossy)
  • 125ml neutral-tasting oil (I use olive or vegetable)
  • 100ml maple syrup
  • 75ml milk or milk alternative (I use soy)
  • 75g dark chocolate chunks
  • 75g pecans, chopped


  1. Heat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases.
  2. Add 175g of self-raising flour, 50g of wholemeal flour, 1 teaspoon of baking powder and 3 tablespoons of sifted cocoa powder to a large bowl and stir.
  3. In another bowl or jug, add 2 beaten eggs and 2 tablespoons of miso paste (3 tablespoons if using brown miso). Mix until combined then add 1 ripe, mashed banana, 125ml of olive or vegetable oil, 100ml of maple syrup and 75ml of milk. Whisk well then pour into the dry ingredients along with half of the dark chocolate chunks (75g total) and 75g of chopped pecans.
  4. Stir gently to combine and take care not to over-mix.
  5. Spoon the batter into the muffin cases and top each muffin with the remaining chocolate chunks. Bake for 20-25 minutes (20 minutes in my oven). The muffins are done when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.

Newsletter coming soon

Add yourself to the list and as soon as it's ready we'll let you know.