Banana Chocolate Chip Muffins

4.9 from 9 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 9 reviews
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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)
Procedure:
  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 (9)

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

84 Responses to “Banana Chocolate Chip Muffins”

  1. jeyashrisuresh says:

    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.

  2. Mollie says:

    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….

  3. keerti says:

    what other ingredient can be used instead of bananas in this receipe?

    • Madhuram says:

      Any pureed fruit should be fine including applesauce. You may have to increase the quantity of sugar though because ripened bananas are naturally sweet.

  4. Payal says:

    Hi Madhu,
    I made this muffin and it was superb. I am baking it every week it’s very tasty.
    Payal

  5. Laxmi Iyer says:

    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.

    • Madhuram says:

      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.

  6. Neerja says:

    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

  7. Angela says:

    Just made these muffins with my 2 year old, my 3 bananas didn’t make 1 3/4 cups so I topped it up with applesauce. We made it as mini muffins, so the recipe made 48 minis and I baked them for 10 mins. Great recipe!

  8. Vanitha says:

    Hi Madhuram, I made these muffins today, it came out very well and was tasty. My kids loved it. Thanks for the recipe.

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