Banana Muffins with Chocolate Chips are fun to make and delicious to eat! They make the house smell amazing as they bake up in the oven and are ready in under 25 minutes.
These Banana Muffins with Chocolate Chips make a great healthy breakfast, snack or dessert option. They come together quickly, are simple to make and take the classic banana chocolate combination to a whole other level. These muffins are incredibly moist, super flavourful and pack the perfect amount of chocolate in every bite. You don’t need to be a professional baker (or have any baking skills at all really!), this recipe is easy to follow and hard to mess up! You got this!
I’m not sure I know of one single person who I could tell about these Banana Muffins with Chocolate Chips that wouldn’t get excited. I mean, that classic combo is popular in pancakes, smoothies, cookies and just about any dessert I can think of, really. These muffins have got you covered for breakfast, snack time and of course, dessert. They’re moist, easy to whip up and IMHO the very best way to use up overly ripe (or even near rotten!) bananas! Banana bread, who?
I’m not gonna lie, I’ve never really considered myself a dessert person. Yes, coming from the gal that started a cheesecake business, there was one point I’d even go as far as to say that I’m not really a baker, either. But, like any good partner does, mine brings it out in me (by always begging and pleading for snacks, that is). And my favourite way to quiet his cravings and demands is by baking a big batch of something. Like these Fudgy Avocado Brownies or these Chewy Almond Pulp Cookies, having 6-12 of something as good as these Banana Muffins with Chocolate Chips is like winning at life (and gaining extra brownie points!) 6-12 times over! And I’m about it!
INGREDIENTS TO MAKE THESE BANANA MUFFINS CHOCOLATE CHIPS
Some simple pantry baking staples make up the majority of the ingredients in this recipe for Banana Chocolate Chip Muffins. I’m willing to bet you already have most of them on hand. Let’s discuss them in a little bit more detail down below:
- Mashed Banana: Overly ripe, black bananas work best for this recipe! Yeah, that’s right! Ones on their last legs that might be too mushy to eat or used for anything else. PRO TIP: If you see your bananas getting very brown or black and don’t have time to whip something up at that exact moment, freeze them! They’ll work the same way albeit with a bit more liquid (that’s a-ok). Just thaw before use and slit the peel to squeeze the banana and liquid out (use both).
- Chocolate Chips: I used semi-sweet regular sized chocolate chips for this recipe and found they were perfect! You can use all milk chocolate chips if you prefer. You can also use the mini ones instead of the regular sized ones. PRO TIP: Sprinkle some chocolate chips on the top of each muffin before baking for extra chocolate-y goodness.
- Flour: I used Organic All Purpose Flour here but you can use a Whole Wheat Flour instead. I haven’t tried to substitute a Gluten Free Flour blend in this recipe before. So, I’m not quite sure how that would work. However, if you happen to try it that way before I do, let me know in the comments below!
- Honey: For added sweetness. Used in place of any refined sugars making these Banana Muffins with Chocolate Chips a healthier option! Maple Syrup may be used instead.
- Greek Yogurt: One of my all time favourite ingredients to use in baking (I’m no baker, though, remember? ;)) Makes these babies moist and soft. Also adds extra calcium and protein to these muffins. YES to extra health benefits.
- Almond Milk/Coconut Oil: Thins out the mixture a bit! Also keeps them niccce and moist. You can use any milk or neutral tasting oil for this recipe.
- Baking Soda: Helps the muffins rise in the oven as they bake. Like magic!
- Vanilla Extract, Cinnamon: For added flavour and has a place in almost every dessert recipe IMHO!
- Salt: May sound like a weird ingredient to use in baked goods at first. BUT once you bake like more than one thing in your lifetime, you begin to realize it’s actually a key ingredient in baking. It heightens the flavour and even just a pinch goes a long way. Rumour on the street is that salt is a good friend of chocolate in baking. Adding salt to these Banana Muffins with Chocolate Chips really allows a fuller chocolate flavour to come up more quickly therefore making these muffins more flavourful and delicious.
KEY TIPS TO MAKING THESE MOIST BANANA MUFFINS WITH CHOCOLATE CHIPS
- Measure your ingredients with precision and accuracy, not guessing. Keep in mind that baking is not usually as forgiving as cooking and being precise and consistent is the key to success.
- Mix the wet ingredients separately from the dry ingredients to start. Then carefully whisk or stir the dry ingredients into the wet. Doing them separate from the beginning will allow for an even disperse of the dry ingredients into the overall batter. If you didn’t do them separately, for example, you might end up with too much salt in one muffin over the rest or uneven amounts of rising agent in all the muffins making them come out lopsided and unequal.
- Do not over mix the batter. Like a meatloaf, it’s important to get all the ingredients well combined but equally as important not to over mix the batter. PRO TIP: Just mix until you don’t see any more dry ingredients or flour. If you overmix, you run the risk of crushing the air bubbles which play an important role in keeping our muffins light and fluffy. Same goes for folding the chocolate chips into the batter at the end. Be gentle but combine them well.
- Fill the muffin liners to the brim! I used a jumbo muffin tin getting 6 extra large muffins out of this recipe. If you use a regular sized one, you will get 12 normal sized Banana Muffins with Chocolate Chips. Either way, filling the liners to the brim is the best way to ensure you get a nice, full muffin. They rise in the oven so don’t overfill. But you definitely want to use up all the batter and make them as even as possible which will ensure they all cook evenly at the same time.
- Spray the liners well with non-stick cooking spray before filling them with the batter. Don’t skip this step as you don’t want to ruin your muffins in their final steps by not being able to remove them from the liners.
- Add a few extra chocolate chips to the top of each muffin before sending it to the oven to bake. This will ensure you get the perfect amount of chocolate chips in every bite!
- The muffins are done baking when a toothpick is inserted into the center and comes out with only a few moist crumbs attached. This should take anywhere from 20-25 minutes. Check at 20 minutes in then keep a close eye if they need to stay in after that to ensure they don’t burn.
- Allow the Banana Muffins with Chocolate Chips to cool on a wire rack for about 15 minutes before digging in. The wire rack helps the air circulate completely around the muffins allowing them to cool faster than if they were left in the hot muffin tin. Faster cooling prevents over baking as leaving the muffins directly in the hot pan would continue cooking them.
FREQUENTLY ASKED QUESTIONS
Nope! All you need is a rubber spatula or a whisk. That’s enough to get the job done and ingredients mixed.
These muffins are best stored in an airtight container or a large ziploc bag and kept at room temperature for up to 5 days. Alternatively, if you know the muffins won’t last damn near 5 days, you can store them on a plate on the counter tightly wrapped with saran wrap and aluminum foil for easy access.
Yes! You can most definitely freeze these muffins for a great, no effort snack, breakfast or dessert. Wrap them individually in saran wrap then put them in a large ziploc bag or container and pop them in the freezer. Allow a few hours for them to thaw or re-warm in a microwave or oven.
- 1.5 cups All Purpose Flour
- 3 Mashed Bananas
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Honey or Maple Syrup
- 2 Eggs
- 2 tbsp Coconut Oil, melted
- 2 tbsp Almond Milk
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- Preheat oven to 350°.
- In a bowl, mix the flour, cinnamon, salt and baking soda until well combined.
- In a separate bowl, mix the eggs, coconut oil, vanilla extract, almond milk, greek yogurt, honey or maple syrup and mashed bananas until well combined.
- Add the dry ingredients into the wet ingredients using a rubber spatula and stir until just combined. Do not overmix.
- Fold in the chocolate chips, reserving some for the top of each muffin.
- Line a muffin tin with liners and spray well with non-stick cooking spray. You'll get 12 muffins if you use a regular muffin tin. But, if you use a jumbo one like I did (only one of the ones pictured below), you'll get 6 large muffins.
- Fill each liner with batter. Top each with some chocolate chips.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool on a wire rack or 10-15 minutes before serving. Enjoy!
If you use a jumbo one like I did (only one of the ones pictured below), you'll get 6 large muffins.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 220mgCarbohydrates: 39gFiber: 3gSugar: 20gProtein: 5g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THESE MUFFINS? TRY MY PUMPKIN CHOCOLATE CHIP MUFFINS NEXT!
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