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Makes 24



3 large ripe bananas, peeled 

3 large eggs 

1½ cups self-raising flour

½ cup NESTLÉ Cocoa Powder



24 blueberries

3 tbsp chocolate chips

8 slices bananas


Serving suggestion:


Orange juice



  1. Preheat the oven to 180°C and line a 24-hole mini muffin tray with mini cupcake liners. *Chef’s Tip: Grease the cupcake liners for easy removal after baking!

  2. Mash the bananas in a large mixing bowl. Add the eggs and mix to combine.

  3. Sieve in the self-raising flour and NESTLÉ Cocoa Powder and fold in until just combined.

  4. Spoon the batter into the cupcake liners, filling them ¾ way full. *Chef’s Tip: Use an ice cream scoop for easy scooping!

  5. Choose your topping of choice and sprinkle it over the top of the muffins. We used 3 blueberries, 1 teaspoon of chocolate chips, or a slice of banana on ours. 

  6. Bake the muffins for 12-15 minutes or until golden on top. Allow to cool in the tray for 5 minutes before transferring to a cooling rack.

  7. Serve the muffins as a brunch treat with fresh strawberries and orange juice and ENJOY! *Chef’s Tip: Store remaining muffins in an airtight container in the fridge for up to 3 days.

Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

5-Ingredient Variety Mini Muffins

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