Banana Chocolate Chip Muffins


(from 20 reviews)
126
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.

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Banana Chocolate Chip Muffins Recipe

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Prep time
15 Mins
Cook time
20 Mins
Yields
12 regular size muffins.
 
Author
Category
Muffins
Method
Baking
 
Banana Chocolate Chip Muffins
5.0 from 20 reviews
Don'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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126 COMMENTS

  1. Omg these were good! I didn’t have eggs or butter on hand so I was thankful when I found this recipe but I honestly didn’t have high hopes. This is one of the best muffin recipes I’ve made :). We’ve been trying to cut down on animal products so now we will try your site for more ideas :) Thanks so much!

  2. Hi,

    I made these and they turned out well. But one feedback I have is one Either needs to increase the quantity of wet ingredients or reduce the dry. Alternatively what might really helps is to have metric measurements.

  3. Second recipe of yours that I’ve tried and wow! They’re great! My son has multiple allergies inc egg. A very kind friend wants to make the children’s food at her son’s christening safe for my son and asked for recipes – she got this! Thank you! Which recipe shall I try next?!!!

  4. made these for breakfast today……ran out of eggs :)
    the flour i used 1 cup all purpose and 1/2 cup whole wheat and 1/2 cup a mixture of seed meals (pumpkin seed meal, flax meal, chia meal, sesame seed meal, sunflower seed meal and quinoa flour). Also, i used half the amount of sugar and on the top of the muffins i mixed crushed almonds with some honey and sprinkled that on top ……. they came out sooo good…. yummy… just the right amount of sweet…. my kids loved it too

    thank you for this recipe…. i’m definitely keeping this one

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