Banana Chocolate Chip Muffins

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(from 70 reviews)
183
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

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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183 COMMENTS

  1. Sandhya

    Thank you for a nice recipe
    They turnout awesome everytime…
    Made these 5 times now…

    • Madhuram

      You’re very welcome Sandhya.

  2. Rachel

    This is the most amazing recipe. I make this for my son who is allergic to eggs and dairy and everyone who tries them can’t believe how good they taste. Thank you!!!!

    • Madhuram

      You’re very welcome Rachel.

  3. Aarthi

    The recipe looks great.. I am yet to try it though..:-)
    But it is great that you reply to every message that you receive..Something I have rarely seen in many websites.. Keep it up!! Thanks

    • Madhuram

      Thanks Aarthi. I try to respond to all messages most of the time.

  4. Eggless Banana Chocolate Chip Muffins – The Chocolate Bottle

    […] Read More: https://www.egglesscooking.com/banana-chocolate-chip-muffins/ […]

  5. Joanne

    Hi, I want to change the chocolate chips to cherries, I’ll drain and pat them dry. What do you think

    • Madhuram

      I guess it should work.

  6. Sarah

    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!

    • Madhuram

      You’re very welcome Sarah.

  7. Anita Nandini

    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.

    • Madhuram

      I do not follow metric system, so can’t estimate and give the measurements without trying it for myself. Sorry.

  8. Maryam

    Hi
    Sounds like a great recipe. Can we add eggs n replace baking soda with some more baking powder?

    • Madhuram

      I’m not sure Maryam, because I have never baked with eggs.

  9. Kelly

    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?!!!

    • Madhuram

      You’re very welcome Kelly. How about the low fat blueberry coffee cake!? That’s one of my most favourite recipes.

  10. Angela

    Just made these, they are wonderful. My son is allergic to egg whites, so always looking for new recipes for him.

    • Madhuram

      Thanks for the feedback Angela.

  11. Candice

    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

    • Madhuram

      OMG! Your version sounds so much better and interesting than mine. Love it. 🙂

      • candice

        well ty for that lovely comment 🙂 but it is your recipe as the base… i just try to make using flour as healthy as i can while still pleasing the boys (my sons and husband) 🙂 i do similar substitutions for all recipes i make that include flour.

        • Madhuram

          Great! 🙂

  12. Sapna

    Hi..thank you for the recipe. The muffins did turn out very good when I made them last week. I used whole wheat flour instead of the all purpose flour. Making 2nd batch today!!!

    • Madhuram

      That’s great Sapna. You’re welcome. 🙂

  13. Ravinder

    Turned out great. It was fast and easy, tasty and fluffy too. I had 6 ripe banana, so I doubled the recipe. Didn’t have oats and chocolate chip so I used suji instead and left it plain. My six year old loved it. Glad and thanks for posting this recipe.

    • Madhuram

      You’re very welcome Ravinder.

  14. Sheela

    I want make this for 2 year old son.so,can I substitute all purpose flour with regular wheat flour.did any one tried then plz let me know d quantity .

    • Madhuram

      You can try using half of each Sheela. That will taste better.

  15. Joe

    Great recipe. I substituted dried coconut for the oats just to add another texture,and increased the baking powder and soda a tiny but to compensate. Turned out really well. I only made these because I had run out of eggs … but they will be a go to recipe from now on.

    • Madhuram

      That’s interesting Joe. Thanks for the feedback.

  16. Emily

    These are the best banana muffins i have ever had!

    • Madhuram

      Thanks Emily.

  17. chaitali

    hi i made these today with 50 percent each of whole wheat flour ant ground up oats came out fantastic . really happy!!!

    • Madhuram

      Thank you very much Chaitali.

  18. Brenda

    Great recipe. I’ve made them several times! Turned out perfectly. Today, instead of oil I used peanut butter!

    • Madhuram

      Thanks Brenda.

  19. sunil

    wenever I bake d cake it vl be densed..wont be soft fluffy can u plz……suggest me

    • Madhuram

      It depends on the recipe. Let me know if this problem is pertaining to a particular recipe and I will suggest you changes if any.

  20. elena

    Simple and delicious.

    • Madhuram

      Thanks Elena.

  21. Dottie

    I made this recipe taking heed of the comments. Used SR flour and 3/4 teaspoon baking powder. As the bananas were not very ripe the mixture was quite dry so I added about 1/4 cup milk.
    The muffins were lovely, a light texture and a treat to eat. I will certainly make again.

    • Madhuram

      Thanks for the feedback Dottie.

  22. Kari

    These muffins turned out delicious. I have a son that is allergic to eggs and nuts, he loved these and so did I!!! Thank you for a great recipe. Yeah!

    • Madhuram

      You’re very welcome Kari.

  23. mahdiya - 'Madz's Kitchen'

    Hi, just wanted to say how glad I am to have found this blog, my son is allergic to eggs! I can’t wait to try these out for him… Thank you…

    • Madhuram

      You’re welcome.

  24. Cher

    Excellent Recipe – Fast, Simple, Easy and most of all Delicious

    • Madhuram

      Thanks Cher.

  25. sonia

    Hi the recipe was a success & it tasted awesome. Just one thing that it was a bit rich and heavy. Is there anyway we can make it more light and fluffy?

    • Madhuram

      Muffins/cakes with pureed fruit tends to be dense because of the fruit. You can may try using self rising flour or increase the baking powder by another 1/4 teaspoon.