These homemade chocolate chip banana muffins are soft, light, airy, and get done in less than 30 minutes. Perfect when you have ripe bananas on hand that need to be used up.
Table of Content
While my mom-style banana muffins are perfect for breakfast any time of the year, these muffins with added chocolate chips are perfect tea-time snacks. And, the best part is that they are super simple and easy to make, which also makes them a great project to make with kids.
About these muffins
This recipe is simple and straight forward. In addition, almost all the ingredients you probably already have in your kitchen. These are oil-based muffins. As a result, the whipped up oil keeps them moist with a tender crumb.
Also, the process and timeline for these muffins are fairly quick and easy. It takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for tea-time in just about 30 minutes.
Ingredients and substitutes
- Bananas - The best bananas for cupcakes, muffins, or cakes are the soft, ripe (even overripe) bananas.
- All-purpose flour - All-purpose flour works best with this recipe; so, you do not need any cake flour or self-rising flour.
- Sugar - I'm using white and brown sugar. Since, I like the caramel-like flavor that brown sugar brings to these muffins.
- Oil - Makes the muffins wonderfully moist.
- Egg - We are using only one, so make it a nice large egg.
- Chocolate chips - I like to use semi-sweet chocolate chips, and yet, dark or milk would work just as well.
Step by step instructions
- Preheat the oven at 190 C/ 375 F.
- Next, line a muffin pan with cupcake liners.
- Mash the bananas with a fork or mixer.
- Then, add the egg and whip until light and airy.
- Next, add the two sugars and continue to whip for a minute more.
- Gradually, add the oil while continuing to whip so it emulsifies.
- Then, add the vanilla extract - combine well.
- Finally, add the flour mix - combine well but do not over-mix.
- Next, divide batter between 12 muffins cups.
- Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Then, cool on the cooling rack for 10 minutes.
- Enjoy.
Frequently asked questions
These muffins will stay at room temperature for 2 days.
So, if you need to store them for longer, I highly recommend freezing them rather then placing them in the fridge.
And, thaw them in the microwave from frozen as the condensation helps to keep them moist.
I do have a moist banana cupcake recipe that you may want to try. You can also frost them with your favorite frosting, such as cream cheese frosting - see my 30 plus buttercream frosting recipes.
If you want to make these tall, bakery-style, banana muffins, add an additional ½ teaspoon of baking powder. And, fill them to the top, bake them at a higher temperature, at 200 C / 390 F, for 5 minutes. Then, lower the temperature to 160 C/ 320 F and bake them further until the skewer inserted in the center comes clean (about 9 to 12 minutes longer). However, you may get only 6 large muffins.
Yes, these muffins freeze beautifully. I bake and cool them completely. Then, I place them in my silicon storage bags and into the freezer. As a result, these will last for 2 to 3 months.
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Printable Recipe
Chocolate Chip Banana Muffins
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 large Bananas (ripe)
- 256 grams (2 cups) All-purpose flour
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Egg (large)
- 50 grams (0.25 cups) Brown sugar
- 2 tablespoon White sugar
- 90 ml (⅓ cups) Cooking oil
- 1 teaspoon Vanilla extract (optional)
- 1 cup (8 oz) Chocolate Chips (semi-sweet)
Instructions
- Preheat the oven at 190 C/ 375 F.
- Line a muffin pan with cupcake liners.
- Mash the bananas with a fork or mixer.
- Then, add the egg and whip until light and airy.
- Next, add the two sugars and continue to whip for a minute more.
- Gradually add the oil while continuing to whip so it emulsifies.
- Then, add the vanilla extract - combine well.
- Finally, add the flour mix - combine well but do not over-mix.
- Divide batter between 12 muffins cups.
- Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on the cooling rack for 10 minutes.
- Enjoy.
Recipe Notes & Tips
- You can make 12 medium banana muffins or 6 large muffins with this batter.
- You can add ½ cup nuts if you want such as pecans, macadamia or hazelnuts
- To create bakery-style banana muffins with a cracked dome on top. Add ½ teaspoon more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
- These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Britbox
This is a fantastic recipe. I came across it by accident, and it intrigued me. I'm not really a fan of banana but I just had to try it. Long story short you must try it! These Muffins are delicious. Thanks Veena.
Veena Azmanov
Thank you, Britbox. I am so happy you enjoyed these