31/08/2026
Bananas looking a little too ripe? 🍌 Don’t toss them. Turn them into something delicious!
Simple ingredients, one very good use for those spotty bananas, and warm muffins on the table in around 30 minutes. That’s our kind of baking.
Save this one for your next baking day (or whenever the fruit bowl tells you it’s time). 😉
*BANANA & CHOCOLATE CHIPS MUFFINS*
10–12 muffins / Prep 10 min / Bake 18–22 min
🍴 INGREDIENTS
- 3 very ripe bananas, mashed
- ⅓ cup Grove Extra Virgin Avocado Oil
- ⅓ cup maple syrup or honey
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups plain flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- ¾ cup dark chocolate chips, plus extra for topping
🍴 METHOD
1. Heat the oven to 180°C (350°F) and line a muffin tin with paper cases.
2. In a large bowl, mash the bananas until mostly smooth.
3. Whisk in the Grove Avocado Oil, maple syrup, eggs and vanilla.
4. Add the flour, baking soda, baking powder, cinnamon and salt. Gently fold together until just combined - avoid overmixing.
5. Fold through the chocolate chips.
6. Divide the mixture between the muffin cases and scatter a few extra chocolate chips on top.
7. Bake for 18–22 minutes, or until golden and a skewer inserted into the centre comes out clean (a little melted chocolate is perfectly fine).
8. Leave to cool for 5 minutes in the tin before transferring to a rack.
Grove tip: Using avocado oil keeps these muffins beautifully moist while letting the banana and chocolate flavours shine. They’re just as good tucked into a lunchbox as they are alongside your morning coffee!
