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Double Chocolate Banana Kiwi Muffins


  • 1½ cups mashed ripe banana (3-4 bananas)
  • ⅔ cup light brown sugar
  • ½ cup unsweetened plain soy yogurt
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tbsp ground flaxseed
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup boiling water
  • 1 cup non-dairy chocolate chips
  • 3 SunGold kiwi fruit, peeled and diced

Preheat oven to 350F. Lightly grease a 12-cup muffin tin or use cupcake liners. In a large bowl, combine the mashed bananas, light brown sugar, yogurt, and vanilla. Mix well. Add the flour, flaxseed, cocoa powder, baking soda, baking powder, and salt. Stir until mostly combined but not quite completely. Stir in the boiling water and mix well. Fold in ⅔ cup of the chocolate chips and all the diced kiwi fruit.

Divide the batter between the muffin cups and then sprinkle remaining chocolate chips over the top of each muffin. Bake for 23-25 minutes or until tops spring back when lightly touched. Let cool 20 minutes then gently remove from the muffin tin and set on cooling rack.

Recipe contributed by Jenny Dunklee of The Lazy Vegan Baker.

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