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Banana Chocolate Chip Muffins
These days we end up having a lot of over ripe bananas. I think its the warm temperature. So I have been freezing sliced bananas to prepare smoothies and milkshakes and have also been baking with it. I tried a couple of recipes including the chocolate banana cake and a banana muffin recipe. I have posted a recipe for chocolate chip banana muffins earlier and received feedback from some of the visitors that it didn’t turn out as good as expected. Actually it came out well and tasted pretty good. Since some of them didn’t get it right I decided to try another recipe and here it is.
I found this recipe for banana chocolate chip muffins in the Taste of Home baking book. I have used bananas itself as an egg substitute and have increased the quantity of baking powder. These muffins came out as good as the previous recipe. It raised perfectly and tasted very good too. I would say that its pretty much low in fat too with just 1/3rd cup of canola oil. Everybody in our house liked it and so did my neighbor’s family too.
| Banana Chocolate Chip Muffins Recipe |
|
- 2 cups All Purpose Flour
- 3/4 cup Sugar
- 1/2 cup Oats (I used quick cooking oats)
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Miniature Semisweet Chocolate Chips
- 1/3 cup Oil (I used Canola)
- 1 and 3/4 cups Mashed Ripe Bananas (about 3 medium)
- Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
- I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
- To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
- To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
- Fill each muffin cup 3/4ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.
- If you want to eat the muffins while it is still warm I would suggest spraying the paper liners with non stick spray, so that you can peel off the muffins easily or wait until its cooled completely to remove the paper.
- 3/4th cup of mini chocolate chips looks like a LOT while adding to the batter but the muffins did taste very good. So if you are health conscious you could substitute chopped nuts for some of the chocolate chips.
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Hi Madhuram,
Yummy muffins. My 2 year old son liked it very much. I used 1/4 cup each of walnut, choco chips and raisins, instead of 3/4 cup of choco chips and it tasted great.
hi,
may i know what the oats are for? nutritional value, or for taste, or
texture?
Hi Madhuram,
Thank you for the wonderful recipe. Like you mentioned in the
beginning, your previous recipe did not turn out well. I had
tried that once.
But this one is superb. I tried ur recipe (exactly) last week, and
it turned out superb. After that I have tried the recipe again
twice with but, this time I replaced oats with walnut, and sugar
with brown sugar. It turned out really good as well, and my guests
simply loved it! Thank you again for sharing
Thanks for giving this one a try Pugaa.
i tried the without choco-chips and oats version..however i added
vanilla essence,pistachios and semisweet chocolate(i dont like it) …also i
replaced oil with white butter( i know the amount of calories)…
the muffins are a big hit …the crust was over by the time the
muffins cooled..great recipe for vegetarians..thanx
keep up the good work
god bless
Benita
Hi,
If I replace APF with whole wheat flour, do I need to make any changes
to the other ingredients …or I can leave the rest as it is ?
thanx
meera
Meera, from my personal experience somehow I don’t like the taste of banana muffins made with whole wheat flour because they taste like South Indian appams (paniyarams). So If you haven’t tried whole wheat flour but would like to experiment with it, start trying with 1 cup of APF and 1 cup of WWF. I also have read that using freshly squeezed orange juice while baking with whole wheat flour would give better results. So for this recipe you may try using 1 and 1/2 cups of mashed banana and 1/4 cup orange juice. Also make sure that you do not overmix the batter. The more you mix the more dense/tough the muffins will be. Some lumps in the batter is okay too.
Thanx Madhuram for ur kind comments!! I will try and
let u know how it turned out.
dear Madhuram, I tried the muffins yesterday…and they came
out just perfect. I made few changes : I added two Tb of Flaxseed
(immersed in hot water for 20 min) and 1 tspn of Cinnamon to it.
yesterday they were smelling of banana but today it’s gone.
the muffins were ready in dot 20 min.
thanx a lot.
You’re welcome Meera.
I made these today and they were very tasty. I think I mixed too much at the end. It was not a liquid batter but a lot thicker, like cookie dough. They were not as fluffy as I like, but the kids loved them! Maybe I’ll try it again and see how it works!
Denise overmixing does make the muffins/quickbreads denser than light. You could add some liquid (water/milk) if the batter is thick.
thank you for your input! I also realized that after putting them in a ziploc bag and waiting til the next day to try again made them better! Maybe just letting them set? I don’t know. But I can’t stop eating them! ha!
Oh and it easily made 20 muffins instead of 12. Maybe because it was so thick?
I just made these and wow! just wha I hoped for. Only change I will make is that I will use walnots instead of chocolate chips. I sprinkled decorating sugar on top, what a picture. Thanks
Thanks for trying the recipe Lisa.
I tried this twice,turned out so nice and infact it is my first baking attempt and my kids loved this like anything and esp my daughter who turned 10 today loved this a lot as i made her fav one.Thanks a lot for the recipe.
Thanks Jeya. Could you rate the recipe?
I had to google eggless muffins this morning because, as usual, we are out of eggs. And also didn’t have enough banana or chocolate chips. I used half an apple, thinly sliced and two large, very ripe, bananas. I also cut the oil down to 1/4c. They were delicious!
Excellent recipe. Next time I won’t curse when I see that no one has replaced the eggs….
Thank you very much Mollie.
what other ingredient can be used instead of bananas in this receipe?
Any pureed fruit should be fine including applesauce. You may have to increase the quantity of sugar though because ripened bananas are naturally sweet.
Hi Madhu,
I made this muffin and it was superb. I am baking it every week it’s very tasty.
Payal
Thank you very much Payal.
HI,
Tried this receipe. Tastes good for those who prefer less sugar. Honestly my kids didnot enjoy coz the sugary content is less. Elders enjoyed as it tasted just perfect. May be next time i shall add 1 cup sugar instead of 3/4th to this receipe and see.
Thanks for trying it Laxmi. In our house we generally prefer less sweet baked goods. Did you add chocolate chips? There is an option to rate the recipe, so you could if you want to.
Hi madhuram
I made these first with APF and Then with WWF , both turned out extremely nice…and it took exactly 10 mins to mix and 20 mins to bake, wow! That was simple and easy!and what a great way to use bananas ! My 6year old is fussy with nuts and bananas , but thanks to your recipe he polished these off in no time…very nutritious too, and I could serve it to my vegetarian friends as well so no leftovers!
Thanks , keep up the good work
Neerja
You’re welcome Neerja. If your kid liked this one, you should definitely try the Vegan Banana Bread too. It’s the best.