Banana Chocolate Chip Muffins


(from 69 reviews)
175
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.

TOP RATED

Banana Chocolate Chip Muffins Recipe

Print
Prep TimeCook TimeMakes
15 Mins20 Mins12 regular size muffins.
AuthorCategoryMethod
MuffinsBaking
Banana Chocolate Chip Muffins
5.0 from 69 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%
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!


Subscribe To Eggless Cooking

Don't miss our new eggless recipe updates in your email inbox! Sign up now.

Thank you. We just sent you a confirmation email - please confirm it.

Oops! Something went wrong. Please try again later.

175 COMMENTS

  1. 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!

  2. 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

  3. 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 🙂

  4. 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!

  5. 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?

    • 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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Tried this recipe? Click on stars to rate: