Banana Chocolate Walnut Muffin

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Nutritional Info :

12 muffins


  • 6 (whole) Ripe Lady Finger bananas (Pisang Emas), mashed
  • 125g Unsalted butter, softened
  • 2 (medium) Eggs, lightly beaten
  • 100g Soft brown sugar
  • 130g Plain flour
  • 70g Wholemeal flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 30g Cocoa powder
  • 50ml Low fat milk
  • 50g Walnut, chopped
  • 30g Raisins (optional)
  • 1 teaspoon Vanilla extract / essence (optional)


  1. Sift plain flour, wholemeal flour, baking powder, baking soda and cocoa powder together.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, mashed bananas, milk and vanilla extract/essence (if preferred).
  3. Use a large metal spoon or rubber spatula to fold in flour mixture, walnuts and raisin (if using) until well combined.
  4. Spoon into paper-lined muffin tins until two third full. Top with additional chopped walnuts and raisins if desire. Bake in a preheated 180°C oven for about 20 minutes or until a toothpick come out clean when inserted in the middle of the muffins.
  5. Remove from oven and cool the muffins on wire racks. Serve as afternoon tea or breakfast with milk, tea, coffee or hot chocolate.

Kids can help:

  1. Break open and beat eggs
  2. Sift flour mixture
  3. Folding in flour mixture and walnuts
  4. Spoon batter into muffin tins

Chef Tips:

  1. You can use other types of bananas such as Cavedish and Berangan but Lady Finger bananas have a denser aroma and taste.
  2. You can use chopped pecan nuts in place of walnuts.
  3. For a nuttier texture, increase walnut to 80g.
  4. The muffin can be stored in an air tight container after cooling and can be kept for up to 2 days at room temperature, or 4-5 days in the refrigerator. You can warm up in a preheated 160°C oven for 5-10 minutes or a microware oven.