Free Recipe · Lunch Box Snacks
Incredibly moist, more chocolate than banana, and egg free, dairy free and vegan with simple swaps, these little muffins clear just about every lunch box requirement going.
These choc-banana muffins are made in the Thermomix, baked in about 25 minutes, and the recipe makes 12. They are egg free, and easily dairy free and vegan.
These little babies are incredibly moist, and there is nothing worse than a dry muffin! They are more chocolate than banana, so you would be hard-pressed to find a kid who says no. They contain no eggs, and with vegan butter and soy milk they are dairy free and vegan too, and naturally nut free, so they are brilliant for lunch boxes. A recipe to add to your regular rotation.
These are baked straight in our naturally non-stick Silicone Bar Moulds for perfect individual serves, no oiling or lining needed. They go from the oven to the fridge to the freezer no problem, so bake a batch and freeze for those too-hard days.
Meet the tool
Perfect snack-sized bars, every time
Silicone Bar Moulds
Naturally non-stick 100% food-grade silicone. Pour straight in, bake, freeze, then pop in the dishwasher.
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Choc-Banana Muffins (for Thermomix)
Makes 12 · Thermomix or thermo cooker · about 45 minutes
Ingredients
The Tools
Method
Preheat the oven to 180C.
Place butter in the TC bowl, melt 5 min / 60C / speed 2.
Add bananas and milk, blend 10 sec / speed 8. Scrape down the sides using a Thermo Spoon Spatula.
Add vinegar, vanilla, flour, cocoa, baking powder, bicarbonate of soda, cinnamon, white sugar and brown sugar, mix 10 sec / speed 4. Scrape down, add half the chocolate chips and combine with the spatula, incorporating any loose flour.
Pour the mixture evenly into 12 Silicone Bar Moulds and top with the remaining chocolate chips (no need to oil or line).
Bake for 20 to 25 minutes, or until a skewer inserted comes out clean. Leave to cool for at least 20 minutes before removing from the moulds.
To finish
Enjoy them warm, though we think they are best once completely cooled. Store in an airtight container in the fridge for up to a week, or freeze a batch ready to pull out on busy mornings.
Tip: these are naturally nut free as written. To keep them vegan and dairy free, use vegan butter, a plant milk and dairy-free chocolate chips.
Frequently Asked Questions
Are these muffins egg free?
Yes, this recipe contains no eggs at all, so it is naturally egg free.
Can I make them vegan and dairy free?
Yes. Use a vegan butter, a plant milk such as soy, and dairy-free chocolate chips, and the muffins are both dairy free and vegan.
Are they suitable for nut-free lunch boxes?
Yes, the recipe is naturally nut free, so they are great for school lunch boxes.
Can I freeze them?
Absolutely. They freeze well, so bake a batch and pull them out as you need them. They also keep in an airtight container in the fridge for up to a week.
Do I need to grease or line the moulds?
No. Baked in our naturally non-stick Silicone Bar Moulds, there is no need to oil or line, just pour straight in.
Want to get more from your Thermomix?
Our naturally non-stick Silicone Bar Moulds turn one batch of batter into perfect individual serves, from muffins and slices to ice creams and jellies. No lining, no fuss.
