Banana Chocolate Chip Muffins

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(from 75 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

Prep TimeCook TimeMakes
15 Mins20 Mins12 regular size muffins.
Banana Chocolate Chip Muffins
5.0 from 75 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)
  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.

Nutrition Facts
Servings: 12
Per Serving% Daily Value*
Calories 239
Total Fat 7.8g12%
Saturated Fat 1.4g7%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 177mg7%
Potassium 171mg5%
Total Carb 41g14%
Dietary Fiber 2g8%
Sugars 18.8g
Protein 2.9g
Vitamin A 0% – Vitamin C 7%
Calcium 2% – Iron 10%
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  1. Anj

    2020 April:- I just made these…they were really good. I didn’t use liners but did oil the muffin tin and dust with some flour. Baked for 20 mins and then took out of the oven immediately as the tops were nicely lightly tanned. Had one 5 minutes out of the oven! Texture is airy/spongy but not crumbly.

    Recipe adjustments: I had only one ripe banana so had to add some liquid as the dough was quite sticky and thick. I didn’t have oats so didn’t bother with an alternative dry ingredient.
    Also added 1/2 teaspoon pumpkin spices. Next time I’ll need to reduce the sugar slightly if using the same amount of semi-sweet chocolate chips as I found it slightly sweet for me.
    Added 1 teaspoon pumpkin spice because I love the warmth from these spice.
    For the tin I would dust with almond flour/meal.

    • Madhuram

      Thanks for the feedback, Anj.

  2. Rachel G.

    As a mom of two boys with nut and egg allergies, I find myself constantly coming back to your site for recipes that we all can eat and enjoy. I just made this and was worried that the batter was quite thick but followed it through. It came out perfect and delicious! My kids and I love it so much! I can’t wait to see what other baking recipes I can see here to cater to what my kids CAN eat. Godbless!

    • Madhuram

      That’s awesome, Rachel! Thank you very much for the kind words.

  3. Alice

    I didn’t use paper cups and just greased the tins well. The batter seemed very thick so I was worried, but they came out perfectly! Thanks!

    • Madhuram

      You’re welcome, Alice

  4. Charmander

    Is it ok if i add 1 cup of milk?

    • Madhuram

      This recipe doesn’t call for any liquid other than oil. 1 cup of milk will alter the texture of the muffins.

    • stef

      I added 1/2 cup of milk because my batter just seemed too thick and they came out delicious!

      • Madhuram

        Thanks for the feedback, Stef.

  5. Sanjana

    Can I use whole wheat flour instead of self raising flour? Will I need to adjust the proportions of the other ingredients in case I use it?

    • Madhuram

      I have not used self-rising flour in this recipe, just all-purpose flour. So substituting it with whole wheat flour shouldn’t be a problem.

  6. Prachi

    It turned out yum.. i added dates..

    • Madhuram

      That’s great, Prachi.

  7. Sne

    Looks like a great recipe! Can I use butter or ghee instead of canola oil?

    • Madhuram

      Yes, you can.