Friday, 19 July 2013

Banana and Chocolate Buttons Muffin Bites

The reason why these are muffin bites, rather than full-size muffins, is because I forgot that I had used the last of the bicarbonate of soda in the toddler's bath when he had chicken pox. By the time I'd gone out to the shops to buy more and come home, 2 of my 3 extra-ripe bananas had disappeared......

I found 3 Easter eggs on the top shelf of one of my cupboards, all Cadburys chocolate buttons. Normally I just chop up a bar of chocolate, but being lazy, used the buttons. They were possibly a bit big for these muffin bites, but the children enjoyed discovering them, like bits of treasure.

I quite like these bites, as I don't have a sweet tooth and find full-size muffins a bit too much. They're about the right size for a young child too. They don't quite fill a cupcake case, as you can see in the picture. Husband complained, but he was the one who had given the bananas to the children to eat! For full size muffins, just triple the quantities, use muffin cases and keep in the oven for 20 minutes. Adapted from a recipe from Good Housekeeping.


  • 90g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • A small pinch of salt
  • 1 large, ripe banana, approx. 150g (no less) when peeled
  • 40g caster sugar
  • 1/2 egg, beaten
  • 20ml milk
  • 25g butter, melted and cooled
  • 20g chocolate buttons or chocolate drops
Makes 12 small-ish muffin bites - triple the quantities for full-size muffins


  • Line a muffin tin with 12 cupcake cases. Sift the flour, bicarbonate of soda and salt together in a large mixing bowl, and put aside
  • Mash the banana in a bowl, using a fork. Add the caster sugar, beaten egg, milk and melted butter and mix together until well combined. Add this to the flour mixture, along with the chocolate buttons and stir briefly. The mixture will be lumpy and rather like a batter in consistency
  • Spoon the mixture equally into the cupcake cases, roughly half-filling each one, then bake in an oven at 180 degrees (160 fan) for 15 minutes, or until they are golden and well risen
  • Remove from oven, leave in the tin for 5 minutes, then transfer to a wire rack and leave to cool. Serve while still warm

Banana and Chocolate Buttons Muffin Bites

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