Banana Chocolate Chip Muffins

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!

[amd-recipeseo-recipe:641]

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Banana Chocolate Chip Muffins (Makes 12 regular muffins)

Prep Time: 2 mins Cook Time: 18 mins

nut free

Ingredients

  • 1 1/2 Cups all purpose flour
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/4 Cup Honey or Agave Nectar
  • 1 large egg
  • 2/3 Cup milk
  • 3 Tbsp vegetable or canola oil
  • 2 Ripe Bananas, mashed
  • 3/4 Cups semi-sweet chocolate chips

Preparation

1. Preheat oven to 400° F.

2. Combine the first 4 ingredients in a bowl.

3. In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.

4. Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.

5. Pour batter into greased or lined muffin cups, about 2/3 of the way up, and bake for 18 minutes.

6. 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.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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77 comments

  • Jennifer Bailey

    I didn't have chocolate chips, but had peanut butter chips, so I used them and added in 2T of cocoa powder. They are awesome!

    leave a comment

  • Weelicious Fast, Easy & Fresh Homemade Home Made Baby Food … Sypenapen

    [...] Source: http://b12.ba4.myftpupload.com/2011/05/25/banana-chocolate-chip-muffins/ [...]

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  • Aubree

    I used Bob's Red Mill Gluten Free All-Purpose flour, equal substitution for the all-purpose flour, and they turned out great!! Definitely a keeper recipe.

    leave a comment

  • Kelsey

    they're good without chips too... mmmm mine are still warm!

    leave a comment

  • CC

    I made these with the kiddos - fun and easy. And they said they were the \"favoritest muffins\" they had ever eaten..........then the next day they would not touch them. What on earth (bangs head against wall).
    So I had to polish them off. Silver linings people :)

    leave a comment

  • So delicious! Also had that sticking to the liner problem at first, but after cooled they were ok. They taste great and kids love them!!

    leave a comment

  • Carrie829

    Made these this weekend and they were a HUGE hit! Thank you! :)

    leave a comment

  • Brandy

    These are heavenly!!!!! I made mini muffins and they turned out perfect! Thanks again for a wonderful recipe! Can't wait for my husband to try these.

    leave a comment

  • Julie

    Just made a double batch. My daughter has a softball tournament early tomorrow morning so these are coming with us. We all love the recipe! Thank you!

    leave a comment

  • Chelsea

    I JUST tried making these muffins. I have never made muffins before (except corn muffins) and I want to know why my muffins are sticking to the paper. I cut one open and it wasn't cooked all the way so I put them in for a minute or two then took them out and they are fully cooked but are still sticking to the paper...They smell good but I am just wondering why they are sticking to the paper. Thanks! I love your recipes.

    leave a comment

    • Catherine

      Did you let them fully cool? Once you let them cool, they do not stick :) I had the same problem.

      leave a comment

  • Stefani

    I made these gluten free by using 1/2 cup sweet sorghum flour, 1/2 cup sweet rice flour and 1/2 cup tapioca flour. They turned out perfect.

    leave a comment

  • Lorrie

    I too made these gluten free with a gluten free flour blend for a wheat allergy and used flax seed to replace the egg for our egg allergy and they were perfect!

    leave a comment

  • Jennifer

    I made 3 dozen mini muffins from this recipe. Baked at 325° F for 10-12 minutes.

    These were delicious and moist!
    Thanks again for a wonderful recipe. :)

    leave a comment

  • Erica

    These are great- I omitted the choc. chips. Loved how easy and not overly sweet they are.

    leave a comment

  • Banana Oreo Muffin Experiment « Young Idealistic Baker

    [...] Recipe adapted from http://b12.ba4.myftpupload.com [...]

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  • Toni

    My daughter won't stop eating these (and neither can I)! We used applesauce instead of oil and made almost 4 dozen mini muffins (baked for 8 mins) and they were delicious. Thank you for such yummy recipes!!

    leave a comment

  • Jaimee S.

    Could these be made in a cake/loaf pan? What size would work, and what should the time and temp be? This recipe would be great for a healthy birthday \"cake\" for my son!

    leave a comment

  • Amilynn36

    So yummy I used coconut oil and they were perfectly sweet

    leave a comment

  • Diana

    This is a fantastic recipe. The milk and the white flour pair very nicely with the chocolate chips. I love that these are sooo moist but aren't greasy and heavy like most muffins. And also not too sweet.

    I've been making these and your Banana Wee-eat Germ muffins regularly - both are easy and delicious.

    leave a comment

  • Jennifer

    I just made these with my daughter - they are simple and delicious!

    leave a comment

  • Jellyjello

    i made these for my 13month old daughters play date and they loved them! so did the parents! i subbed 1/2 cup flour for flaxseed .. when the fridge opened my daughter points and ask for more!

    leave a comment

  • Year In The Kitchen: Banana Muffins «

    [...] up a baked good.  Banana and chocolate, however, are worth the exception.  This recipe comes from weelicious, and was enjoyed by both my family and a friend’s family.  I followed the recipe closely, [...]

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  • Chelle

    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!

    leave a comment

    • Margaret

      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!

      leave a comment

  • Dawn

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

    leave a comment

  • Tracy

    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.

    leave a comment

  • Liz

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

    leave a comment

  • Linda B

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

    leave a comment

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  • Michelle Hill

    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.

    leave a comment

  • Kimberly

    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!

    leave a comment

  • Laura

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

    leave a comment

  • RubyBlaise

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

    leave a comment

  • Kassy

    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!!

    leave a comment

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  • Liz

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

    leave a comment

    • Catherine

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

      leave a comment

  • Nellie

    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?

    leave a comment

  • Stacie

    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

    leave a comment

  • Catherine McCord's Keys To The Kitchen Aida Mollenkamp

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  • Fall: 10 Things &laquo; Joy, Lovely Joy

    [...] Chocolate chip muffins. I realize there&#8217;s nothing specifically fall about these either, but Mia is sick right now and she asked in her sweet little sick voice if we could make them sometime, and who am I to deny a sick child her wish? (I like this version because the addition of the bananas lets me feel less guilty.) [...]

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  • Heather D

    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!

    leave a comment

  • erica90250

    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!

    leave a comment

  • Sandy

    Your recipes takes so delicious

    leave a comment

  • Kris

    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!

    leave a comment

  • Azure

    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!

    leave a comment

    • ArTer

      While I answered via email to this cmmeont, I thought I should post here as well!For the rosemary, I used dried rosemary and about a 1/4tsp but really you can use as much as you'd like, fresh or dried!

      leave a comment

  • Maureen Murphy

    Just made these. Made a few changes because of what we had in the cupboards. Used coconut oil, coconut milk, brown rice syrup, and added a good spoonful of almond butter. This is such a forgiving and delicous recipe. Thank you!

    leave a comment

  • Amy

    Can I use whole wheat flour instead of all purpose? Can I use coconut oil instead of canola? Thanks!

    leave a comment

    • Catherine

      Yes you can use both of those substitutes. The consistency and flavor of the finished recipe will be different!

      leave a comment

  • Lori B.

    Made in unlined stainless steel mini muffin pan wiped with grapeseed oil and a paper towel. Fell out after the pan cooled. These would be yummy without chocolate or use mini chocolate chips, add nuts, you can do all sorts of stuff with this base recipe. :)

    leave a comment

  • Sarah H.

    Made these this morning with spelt flour, coconut oil and rice milk. I accidentally left out the salt and these were still delicious! Great, adjustable recipe. Thanks!

    leave a comment

  • Chantel

    I have made these a few times for my daughter and she loves them. I don't. They always turn out chewy, is that normal?

    leave a comment

    • JudiAU

      This is a low fat recipe so yes, they are prone to chewiness. Increase the fat by one taplesooon and don't, don't over bake. Best same day.

      leave a comment

  • Karen S.

    I made these today and love them. Thanks for the great recipe!!

    leave a comment

  • Amber

    These are very yummy but I felt that 2/3 cup milk is too much I thought the batter was runny any one else feel that way? Will be making these again trying 1/2 cup milk!

    leave a comment

  • JudiAU

    My children love this recipe and it has traveled to school for elementary school parties many, many times. I do make a few modifications. I add at least one extra T of oil because the muffins are so low in fat they are tough and chewy without it. They freeze better too Also, healthy fats are important for growth. I also use a block of chocolate and chop it up. The kids like the variety of big and small pieces and the chocolate flavor is more pronounced. I only use 1/2 of bittersweet and that is more than enough. And don't overbake!

    leave a comment

  • Heathdan

    I make these every week for my 3 yr old twins! I make mini muffins and use mini chocolate chips!

    leave a comment

  • Annick

    How does the recipe change if you use the nestle mini morsels?

    leave a comment

    • Catherine McCord

      Use about 1/2 cup of the mini morsels!

      leave a comment

  • Lisa

    Yum! Glad I read through the variations people did before I prepared them. I too upped the banana and used applesauce instead of oil. I used Almond milk instead of cow's milk and added a little vanilla. I sprayed the mini muffin pan and they came out no problem.

    leave a comment

  • School Lunches Round Up And Giveaway Lil Runner

    [&#8230;] Weelicious banana chocolate chip muffins &#8211; and the website in general. Great ideas for snacks &amp; meals [&#8230;]

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  • Meg P

    My girls inhale these when I make them! Could you make these with whole wheat flour?

    leave a comment

    • Jillian

      I do! The first time I did half all-purpose and half whole wheat, but ever since then I've used all whole wheat. Tastes great! After a few days I notice a bit more of the whole wheat flavor, but when they're fresh, I can't even tell!

      leave a comment

  • Dance

    yus

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  • Darlene

    Could i put flaxseed meal in this recipe

    leave a comment

    • Catherine McCord

      I think that would work out just fine. I would replace 1/4 cup of the flour with 1/4 cup of the flaxseed meal!

      leave a comment

  • Jaskirat

    can i use any other oils? like coconut or evoo?thanks

    leave a comment

    • McCord

      You need to use a neutral oil or it will affect the flavor of the muffins. Refined coconut oil would work, or virgin coconut oil if you want the coconut flavor!

      leave a comment

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  • Tanya

    My four-year-old and two-year-old just made these (I just told them the quantities and put them in the oven for them). They were delicious!

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  • Cynthia

    Flaxseed soaked in water is an egg replacement.
    http://www.bobsredmill.com/recipes/how-to-make/flaxseed-meal-egg-replacer/

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  • [&#8230;] (taken and adapted from here) [&#8230;]

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  • Stephanie Chmielecki

    What is the serving size on the nutrition information? I am trying to compare them to the entenmann's little bites.

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    • McCord

      1 regular sized muffin!

      leave a comment