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Banana Chocolate Chip Muffins

May 25, 2011

One of the very first recipes I made when I was younger was banana bread. I loved peeling the bananas, smashing them in a bowl, dumping and stirring in the rest of the ingredients and just making something so easy and delicious. Everyone I offered it to always seemed to love it (which made me feel good). Those early experiences are probably one of the reasons I loved baking so much. Even as a kid, I found that when people responded positively to my cooking, it made me want to cook even more. The same is true today.

As long as you have ripe, sweet bananas, this is a fool proof recipe, even for people who rarely bake. I adapted my original recipe for muffins, which I find are more appealing for little hands, and added chocolate chips as a special treat. I guarantee the same great feeling I still have offering these to friends and family will happen for you too!

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Banana Chocolate Chip Muffins  (Makes 12 regular muffins)

  • Prep Time:2 minutes,
  • Cook Time: 18 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup honey or agave nectar
  • 1 large egg
  • 2/3 cup milk
  • 3 tablespoons vegetable or canola oil
  • 2 ripe bananas, mashed
  • 3/4 cups semi-sweet chocolate chips*

Preparation

  1. 1. Preheat oven to 400° F.
  2. 2. Combine the first 4 ingredients in a bowl.
  3. 3. In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
  4. 4. Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
  5. 5. Pour batter into greased or lined muffin cups, about 2/3 of the way up, and bake for 18 minutes.
  6. 6. Cool and serve.**
  7. * You can replace the chocolate chips with chopped nuts or dried fruit if desired.
  8. ** Place muffins in labeled bags to freeze for up to 3 months.
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Comments






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  1. Azure

    January 13, 2013 at 4:40 pm

    Reply

    I made these for guests and WHOOPS! forgot the oil. It didn’t matter – my guests all still loved it! Thanks for the yummy recipe!

  2. Kris

    January 5, 2013 at 8:35 am

    Reply

    Made these yesterday and they were delicious! Used “Better for Bread” whole wheat flour and they came out fluffy and light. Daughter loved them! A keeper!

  3. Sandy

    November 13, 2012 at 11:56 pm

    Reply

    Your recipes takes so delicious

  4. erica90250

    November 9, 2012 at 11:22 am

    Reply

    Thanks Catherine- my 4 year old was tired of the breakfast pancake waffle eggs rotation- he loves all your muffins! Has 2 with milk every morning!

  5. Heather D

    October 29, 2012 at 9:45 am

    Reply

    These are DELICIOUS! My twin 2-year olds loved them for breakfast today. Even the picky one was interested! It was a great way to not lose the bunch bananas that I had too! I loved that I used agave instead of sugar too! Catherine, thanks so much for another great recipe!

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  8. stacie

    August 10, 2012 at 10:26 pm

    Reply

    just made these, my variations were to use wholemeal flour, just over a cup of butter milk, I added a couple of tablespoons of chia seed and i tried using unsalted butter to combat the sticking to the paper problem but that didn’t work. Despite that, though, they are delicious

  9. Nellie

    July 30, 2012 at 11:30 pm

    Reply

    Can I add cocoa powder to make these Chocolate Banana muffins? If so, how much cocoa should I add? Will the recipe have to be altered?

  10. Liz

    June 28, 2012 at 5:12 am

    Reply

    Looks great! Ok to make batter nite before refrigerate then bake in the morning?

    • catherine

      June 28, 2012 at 11:49 am

      Reply

      That should be okay. Just let it come to room temperature before baking!

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  13. Kassy

    February 28, 2012 at 11:41 am

    Reply

    I just made this recipe but altered it. I doubled it. I used half ww flour and 1/2 all purpose. I used 6 bananas, I used maple syrup, and I used almond milk. I added all aspice, i didnt add chocolate chips and i made them in loaf tins. It turned out great!!

  14. RubyBlaise

    February 13, 2012 at 8:13 pm

    Reply

    Amazed how QUICKLY I made these!! So delish!! Used agave, might try honey next time :)

  15. Laura

    February 6, 2012 at 5:11 pm

    Reply

    These are SO yummy and really easy! Thank you for sharing!

  16. Kimberly

    January 24, 2012 at 9:37 pm

    Reply

    I just pulled these out of the oven and they are divine! I used 1 cup of AP flour and half a cup of whole wheat flour. I can’t wait for my little dudes to wake up in the morning so they can try their mini-muffins! I love that the sweetener is honey and not white sugar. Thanks for another fabulous recipe!

  17. Michelle Hill

    January 4, 2012 at 6:07 pm

    Reply

    I used coarsely ground walnuts instead of chipes and sub’d 1/2 c oat bran for 1/2 cup of the flour. I also used the “whole grain white” flour for the 1 c of flour. DELICIOUS!! I think I will sprinkle cinnamon sugar on top next time for the “cupcake” effect, makes them more of a treat to my daughter. =)

    YOU DON’T NEED THE CUPCAKE LINERS! I sprayed the muffin pans with my misto (you can use Pam) and they popped right out, no sticking to anything, easy clean up.

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    October 31, 2011 at 8:41 am

    Reply

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  20. Linda B

    October 20, 2011 at 9:28 pm

    Reply

    These muffins are our favorite! They are really good with white chocolate chips too!

  21. Liz

    September 26, 2011 at 3:01 pm

    Reply

    Very yummy recipe! My muffins stuck to the paper even after the cooled. Next time I will try w/o the liners.

  22. Tracy

    September 13, 2011 at 10:52 am

    Reply

    I have a batch of these in the oven now! I had just a smidge of batter left and didn’t want to dirty another pan, so I made it into a pancake, so I get to sample while the muffins bake. YUM!

    I used plain sugar instead of honey (which I can’t give my 9-month old twins) or agave (which I don’t have) and they turned out fine. I also omitted the chocolate chips from 6 of them so the babies can eat them.

  23. dawn

    August 26, 2011 at 2:23 pm

    Reply

    YUMMY! Made mini muffins and baked for 8 minutes…turned out perfect!

  24. Chelle

    August 26, 2011 at 6:26 am

    Reply

    I am disturbed to see that you recommend canola. It is genetically modified from the already-poisonous rape plant. Eating GMOs is like playing Russian roulette with your DNA, and the modification does not remove enough of the rapeseed toxin to render canola safe, anyway. Further, canola is a neurotoxin, and the name “canola” is owned by Monsanto. You’re in dire enough straits with plain rapeseed oil, but you can bet Monsanto wouldn’t allow anyone to slap their name on any old rapeseed oil. You don’t want anything Monsanto has touched.

    There is nothing healthful about this stuff, so I do not like to see it listed in a recipe from a blog like this one. Very impressed til now, and when I use this lovely recipe, I will substitute coconut oil for the heinous canola. The latter tastes like garbage, anyway, but coconut lends itself beautifully to baking.

    Please, don’t take my word for it; research!

    • Margaret

      January 23, 2012 at 1:28 am

      Reply

      Thanks for the food for thought, Chelle! I thought I heard that coconut oil wasn’t so very good for the body. Research is indeed in order! I appreciate you voicing your concerns. That said and in the meantime, I can’t wait for the muffins to come out of the oven! Thanks for the recipe, Catherine!

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