These easy to make Banana Chocolate Chip Muffins are a simple adaptation of one of my all time favorite recipes.
Banana bread is one of my all time favorite recipes for a lot of reasons, not least because it’s a snap to make and it’s about as delicious as a bread can get! Craving muffins one day, I took my banana bread recipe, added chocolate chips and poured it into muffin tins. The result: game-changer!
Banana bread also happens to be one of the very first recipes I made when I was younger. 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. When I see my family’s face light up after trying a new recipe on them it warms my soul.
These Banana Chocolate Chip Muffins are great because as long as you have ripe, sweet bananas, this is a fool proof recipe, even for people who rarely bake. And who doesn’t love the idea of turning those also bad bananas into something delicious! It’s a win-win.
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!
Lastly, you know I love a recipe that you can make your own. If you don’t want to add chocolate chips, you can leave them out, or replace them with some dried fruit or nuts! Also, these Banana Chocolate Chip Muffins freeze really well, which I LOVE! If you like this muffin recipe, check out Spinach Cake Muffins, Apple Applesauce Muffins, and Very Berry Muffins
What’s your favorite type of muffin? Let me know in the comments!
Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup honey or agave nectar
- 1 large egg
- 2/3 cup milk
- 3 tablespoon vegetable or canola oil
- 2 ripe ripe bananas, mashed
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400° F.
- Combine the first 4 ingredients in a bowl.
- In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
- Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
- Pour batter into greased or lined muffin cups, about 2/3 of the way up, and bake for 18 minutes.
- Cool and serve.**
- * You can replace the chocolate chips with chopped nuts or dried fruit if desired.
- ** Place muffins in labeled bags to freeze for up to 3 months.
These muffins are so good. They’re easy to make, moist and delicious. They were supposed to go in the freezer but pretty sure they won’t last that long!
Hah! I make a double batch for that same reason! They go quick they’re so delish!
These muffins are so delicious! You know they are really good when your 21year old son keeps asking you when are you making more!
Added, vanilla, chia seeds,hemp seeds and handful of oats for a nutritious boost! Great recipe thanks!
These are my go to muffins any day! This recipe is perfect as written and honestly my only changes are that I use whole wheat pastry flour and avocado oil when I bake, but that’s every recipe and these are perfect either way. I make them at least once a month, though so at as it’s even once or twice a week since they don’t last longer than about 8 hours at my house (the amount of time it takes my toddler to start eating until my husband gets home and finishes them off)
I only have baking powder- what do I do?
1 regular sized muffin!
What is the serving size on the nutrition information? I am trying to compare them to the entenmann’s little bites.