Banana Chocolate Chip Muffins


(from 70 reviews)
181
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 TimeCook TimeMakes
15 Mins20 Mins12 regular size muffins.
AuthorCategoryMethod
MuffinsBaking
Banana Chocolate Chip Muffins
5.0 from 70 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.

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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181 COMMENTS

  1. Payal Jain

    Can I add 1 1/2 cups of sweetened applesauce to the recipe to make it moist , coz I tried doing it with oil and they were pretty dry

    • Madhuram

      Hmm…I don’t remember it being dry. It’s been a long time since I tried the recipe. Yes you can add some applesauce for moisture.

  2. Carol

    This recipe came out great. I made a few substitutions though… I used 1 cup whole wheat flour/1 cup all purpose flour, decreased the sugar to 1/2 cup (sugar in the raw), 1/4 cup chocolate chips, and added 1/4 cup craisins. They were plenty sweet and delicious! I’ll probably reduce to 1/4 cup sugar next time.

    • Madhuram

      Wow! That’s great to know Carol.

  3. Paula

    Will these muffins keep for a few days, if made ahead of time?

    • Madhuram

      Probably in the freezer and then you can warm it up in the microwave oven before serving.

  4. Ritu Joshi

    can I use gluten free oats?

    • Madhuram

      Yes you can.

  5. kevin

    Yumm! came out great and was easy and quick.

    • Madhuram

      Thanks for the feedback Kevin.

  6. Ishita Kaneria

    Can we substitute all purpose flour with whole wheat flour and oats?

    • Madhuram

      Yes you can but there will be a noticeable difference in taste and texture.

  7. Monika Hajzer

    This is seriously the best. I substituted the sugar with agave syrup and my husband and I cant get enough. I have to hide them on him or there is none left by the end of the day. Great recipe!

    • Madhuram

      Thank you very much Monika 😀

    • Annie Banjawan

      How much agave syrup you have used?

  8. Sowmya

    Tried these muffins yesterday and they came out so good !!! It was a super duper hit and my kids loved it ! The muffins were absolutely soft and yummy !!! Thanks for sharing the recipe.

    Thanks
    Sowmya

    • Madhuram

      You’re most welcome Sowmya.

  9. Melissa Novotny

    Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
    I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂

    • Madhuram

      Thank you very much Melissa.

  10. Rhonda.

    Thank you! These turned out great. I’ve tried others that seemed heavy and dense, not the case here. We have an egg allergy in the house, so good egg free recipes are important. Thanks again!

    • Madhuram

      You’re very welcome Rhonda.

  11. ANKITA

    Just made muffins from this recipe with 1 cup wheat flour, q cup maida and 1/2 cup oats. But my batter is too much hard. I add little water to mix it well. But then also its like lumpimg consistency. No water or milk required for this recipe?? Its not soft like muffins..little hard and sticky it comes out. Did I do something wrong?

    • Madhuram

      Hi Anikta, I went and saw the recipe. It’s been a long time since I baked these muffins, so really don’t remember how the batter consistency was. But usually whole wheat flour and oats all need lot of liquid. Maybe that’s why it was too lumpy. Adding more water/milk would have helped if you felt that the batter was very sticky.

  12. Sally

    I just made these today and since I didn’t have chocolate chips at home I used some sweet dates. OMG the best bannana muffins ever. Thank you for sharing a great recipe. My son has allergy to milk and egg so these are the best muffins for him. Thanks again.

    • Madhuram

      You’re very welcome Sally.

  13. Jessica

    Was looking for a recipe without eggs since my boyfriend has high cholesterol. This recipe was perfect. The muffins came out excellent!!

    • Madhuram

      That’s great to know Jessica. Thanks for trying the recipe.

  14. Lilia

    Tried this recipe today but without chocolate chips. Worked well. The muffins come out light and fluffy. Thank you!

    • Madhuram

      You’re welcome Lilia.

  15. Jotvinge

    Can I spray muffin cups with vegetable oil, instead of using paper liners? Would it work?

    • Madhuram

      Yes you can. Use paper liner makes clean up easy.

  16. Cara

    Could I leave out the chocolate chips and will they still be moist and fluffy?

    • Madhuram

      Yes Cara. Chocolate chips is just for the taste. It doesn’t have any impact on the texture of the muffins.

  17. Diane Boerstler

    Came out PERFECT

    • Madhuram

      Thanks Diane.

  18. Jyoti

    I tried this recipe and the muffins turned out to be perfect. I changed the proportions though. Made it with 1 cup whole wheat flour, 3/4 cup apf and 1/ 4 cup corn flour. I have found my perfect banana muffins recipe.

    • Madhuram

      Thanks for the feedback Jyoti. Corn flour? That’s interesting.

  19. rupa

    If we do not want to add oats, do i have to prportionately reduce other ingredients?

    • Madhuram

      I don’t think it will work like that Rupa. Instead you can try adding about another 1/2 cup of flour instead.

  20. Ashley

    Delicious! I used peanut butter chips and chocolate chips. I also used 1/2 a cup or sugar and 4 bananas. Very moist. Very scrumptious. Thank you for this recipe!

    • Madhuram

      You’re very welcome Ashley.

  21. Krista

    Great recipe for our family as my son is allergic to eggs. Thank you!

    • Madhuram

      You’re welcome Krista.

  22. Pikachu

    Thanks for this recipe……I ran out of eggs so I search thru Internet what I can substitute for the egg til I found your recipe. I only change the oil to butter instead and half the recipe if this won’t work. Walla……this is for keep and will share to Facebook with a picture of how these turnout. I made a mini cupcakes(2/12 doz)

    • Madhuram

      Thank you very much for the feedback Pikachu.

  23. The Banana Bread Effect - Sonic Toad

    […] virtually never keep around. So I wound up finding an entire site dedicated to egg-free baking, and this particular banana bread/muffin recipe, which is now my go-to one! Because holy crap, THEY WERE AMAZING. I normally never say this about […]

  24. Rachel P.

    As luck had it, I had a bunch of three bananas on the counter because I wanted to eat them and make smoothies. But I went to go pluck one off the bunch and that annoying thing happened where it won’t come off the stalk then winds up tearing the tops off ALL of them! So I immediately thought, “Banana bread!”

    I loathe eggs so I never keep them around unless I’m baking cakes for a party, so I figured there had to be an egg-free banana bread or muffin recipe for me to try since they’re a very sticky humectant. I’m very happy I found this recipe because I also learned a new method of making banana puree! I never thought to just put some water in the bowl and use my stick blender.

    The only things I did different was that I used coconut sugar and added a teaspoon of vanilla. I threw in some chocolate chips and walnuts. Soooo good! Very easy to mix up and the oats really make the muffins fluff up and make them nice and dense, you’d never guess these were egg-free. I actually had a little extra batter so I made 12 normal muffins plus one mega-muffin in a lined 5-oz ramekin. I’ll definitely make these again next time I have a banana fail. 🙂 And I’m psyched to find a whole site full of egg-free recipes!

    • Madhuram

      Wow..what a detailed feedback. Thanks Rachel. I’m glad that this recipe turned out well for you. Happy egg free baking! 🙂