Banana Chocolate Chip Muffins

4.9 from 12 reviews

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
4.9 from 12 reviews
Prep time: 15 Mins
Cook time: 20 Mins
Yields: 12 regular size muffins.
Banana Chocolate Chip MuffinsDon’t throw away those over ripe bananas sitting on the counter. Bake these very simple yet delicious chocolate chip banana muffins and I promise that you will stop eating bananas to let them ripe to make these muffins over and over again.
Dry Ingredients:
  • 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
Wet Ingredients:
  • 1/3 cup Oil (I used Canola)
  • 1 and 3/4 cups Mashed Ripe Bananas (about 3 medium)
  1. Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
  2. 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.
  3. To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
  4. To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
  5. Fill each muffin cup 3/4ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
  6. 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.
My Notes:
  1. 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.
  2. 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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Ratings and Reviews (12)

Banana Chocolate Chip Muffins
3 star: 0
2 star: 0
1 star: 0

94 Responses to “Banana Chocolate Chip Muffins”

  1. Pallu says:

    Made them in mini loaf pans and they turned out excellent only thing is I baked them at 400F for 10 mins and then reduced the temperature to 375F. They taste awesome and the texture is cake like . Great work .Thanks for the recipe.

  2. Rohini says:

    I only had two medium sized bananas and I had a zucchini that’s been sitting in the fridge for days! I blended the zucchini with about 1/2 cup milk and mixed it in with the banana. I also added a little extra sugar, a tsp of apple cider vinegar, and some cinnamon. I used about 1 1/2 cup whole wheat and 1/2 cup regular flour. They came out amazing! Super moist and yummy! I didn’t even need the extra sugar. Thanks so much for your amazing recipes. Last week I tried the pumpkin choc chip muffin and used sweet potatoes. They were sooo yummy as well!

  3. sonia says:

    Hi the recipe was a success & it tasted awesome. Just one thing that it was a bit rich and heavy. Is there anyway we can make it more light and fluffy?

    • Madhuram says:

      Muffins/cakes with pureed fruit tends to be dense because of the fruit. You can may try using self rising flour or increase the baking powder by another 1/4 teaspoon.

  4. Cher says:

    Excellent Recipe – Fast, Simple, Easy and most of all Delicious

  5. mahdiya - 'Madz's Kitchen' says:

    Hi, just wanted to say how glad I am to have found this blog, my son is allergic to eggs! I can’t wait to try these out for him… Thank you…

  6. Kari says:

    These muffins turned out delicious. I have a son that is allergic to eggs and nuts, he loved these and so did I!!! Thank you for a great recipe. Yeah!

  7. Dottie says:

    I made this recipe taking heed of the comments. Used SR flour and 3/4 teaspoon baking powder. As the bananas were not very ripe the mixture was quite dry so I added about 1/4 cup milk.
    The muffins were lovely, a light texture and a treat to eat. I will certainly make again.

  8. elena says:

    Simple and delicious.

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