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 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 ⅓rd cup of canola oil. Everybody in our house liked it and so did my neighbor's family too.
If you tried this Banana Chocolate Chip Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Banana Chocolate Chip Muffins
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup quick cooking oats
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup miniature semisweet chocolate chips
Wet Ingredients:
- ⅓ cup oil I used Canola
- 1 and ¾ cups bananas ripen, mashed, about 3 medium
Instructions
- Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
- 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.
- To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
- To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
- Fill each muffin cup ¾ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
- 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
- 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.
- ¾th 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.
beth says
i made the banana muffins which were devoured bymy husband and i in two and a half days. this morning i substituted pumpkin for banana, and with a few spices i hope they turn out just as good! i LOVED the bits of oatmeal for texture. what a perfect and easy recipe! thank you!
You're welcome Beth and that's a wonderful idea for pumpkin spiced muffins especially that the holiday season is nearing.
Gayathri says
Hi Madhu,
I tried these muffins yesterday and they turned out awesome. My finicky 2 year old ate one full muffin all by herself 😆 Thanks for the recipe..
That's great Gayathri. Thank you very much for the feedback.
Wendy says
Hi,
I just made these muffins and they've turned out yummy!
The mix was very dry though, I couldn't mix all the flour in so I added a little milk, it was still very thick, a bit like scone mix. Still they rose a little and I've just tested one still warm from the oven and YUMMO!
Thanks again.
Wendy
Hmm...my batter wasn't as dry. Thanks for trying it Wendy.
Nadine says
Thank you,thank you for this recipe. My 6 year old son has an egg allergy so I am always happy to find goodies I can make for him. I just pulled the muffins out of the oven and they are beautiful and the smell of them in the oven was amazing. Very good recipe.
You're welcome Nadine.
gg says
They look soooo goooooodd.....!!! i need to try this....
sanjeeta kk says
Lovely clicks and a good recipe. Oats in the recipe adds the extra punch in the Muffins. Love to be here. Best wishes.
Thanks Sanjeeta.
Anuradha says
Thanks Madhu for this recipe.. I tried it and it came out very nice. I have a question. Can I put whole wheat flour instead of all purpose flour.
You're welcome Anuradha. I'm all fan for healthy baking but somehow I feel that whole wheat flour in banana muffins usually taste like the South Indian appams. I have tried it twice and both the times it tasted like appams only which I did not relish. That's why I chose to use all purpose flour itself. I guess you have to try it for yourself to see if you like it.
Triveni says
Madhu, kindly tell me can I put some milk powder & cherries n can I use refined oil instead of canola oil?
Triveni you can use any flavorless oil including vegetable oil and sunflower oil. Cherries is also ok, you can susbtitute it for some of the chocolate chips, but not sure about milk powder.
Triveni says
Thanks Madhu for this wonderful eggless muffins.My son like bananas very much.I'm sure he is going to love it.
You're welcome Triveni.
Smitha says
hey Madhu,
I am thinking of making these sugar free. Any ideas on how it will be if I use Splenda instead of sugar?
Hi Smitha, I have heard that Splenda can be substituted measure to measure for sugar. So I guess it should be fine. Although I see that baked goods cook faster when using Splenda. Check this link for further details. http://www.splenda.ca/cooking-baking.aspx
Naisha says
Have you ever tried using olive oil instead of canola oil? Any idea how it will affect the recipe.. Too strong flavor?
Thanks again for wonderful recipe!
No Naisha. Though I did try one cookie recipe which originally called for light olive oil and I did use it and baked the cookies. But I didn't like the cookies for some other reason. The flavor of olive oil was not that pronounced.
joyce ooms says
😆 This is wonderful. Keep the recipes coming
Sophia says
Thanks for sharing this. It's awesome that you don't use any egg. I love this recipe for Chocolate Cake because it uses no egg, milk or butter! Here is the link: http://www.recipe4living.com/recipes/chocolate_depression_cake.htm
Happy Baking!
Naisha says
Thanks Madhu for the awesome recipe...!!
This is the second recipe of yours that i have tried within two days... I am already your fan... Muffins turned out too good!!
One question though.. my muffins had very minute black fibres. Not that they affected the taste in any way. Just wanted to know if you had too... Btw, half of my bananas were frozen.. Could that be the reason for those fibres?
That was so quick Naisha. Thanks for trying out the recipes. The black fibre is definitely from the bananas. I too had a little, but it was not noticed by anybody else other than me and the bananas I used were very ripe. Thawed, frozen bananas could also be the reason. I once froze mashed bananas and after thawing I noticed that it turned so black, which didn't look appetizing for me. So these days I just freeze sliced bananas and use it instead of ice cubes in milkshakes and smoothies. I call them special ice cubes because my son doesn't let me add it if I say its frozen bananas. He enjoys his sugar free avocado milk shakes sweetened with these banana ice cubes very much.
Prafulla says
Whenever I have over ripe banana, I just throw in Freezer. When making muffins, just make few prics with knife and thaw them in microwave for 1 minute or 2 and squeeze it out....works very well and does not change the color either.
Mary says
YUM! These sound soooo great!
Mary xo
Delightful Bitefuls
KS says
hi ! delicious looking muffins.. am up for eggless stuff anyday 🙂 will soon give this a try !
Priya (Yallapantula) Mitharwal says
wow, thakns dear. banana muffins are my favorite and with chocolate, wow, thanks for this eggless recipe 🙂
Kalyani and Gayatri says
Delicious looking muffins. Will try it for sure.