These easy to make Banana Chocolate Chip Muffins are a simple adaptation of one of my all time favorite recipes.

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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). 

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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. 

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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. 

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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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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

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What’s your favorite type of muffin? Let me know in the comments! 

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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!
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Servings: 12
Author: Catherine McCord
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 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.

Nutrition

Sodium: 150mg | Sugar: 15g | Fiber: 2g | Calories: 180kcal | Fat: 7g | Protein: 3g | Carbohydrates: 30g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. These muffins are so delicious! You know they are really good when your 21year old son keeps asking you when are you making more!

  2. Added, vanilla, chia seeds,hemp seeds and handful of oats for a nutritious boost! Great recipe thanks!

  3. 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)

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

  5. 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!

  6. […] Banana chocolate chip muffins – weelicious™ – easy […]

  7. 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!

  8. 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!

  9. 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!

  10. […] Weelicious banana chocolate chip muffins – and the website in general. Great ideas for snacks & meals […]

  11. 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.

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

  13. 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!

  14. 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!

  15. 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.

  16. 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?

  17. 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!

  18. 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. 🙂

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

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

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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!

  26. 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!

  27. […] Chocolate chip muffins. I realize there’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.) […]

  28. […] already filled with everything you could need: pasta sauce, ripe fruit, raw vegetables, pesto, muffins, waffles, lasagna, pancakes, veggie or chicken nuggets and […]

  29. 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

  30. 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?

  31. […] Banana Chocolate Chip Muffins and Sweet Potato Chocolate Chip Muffins (swapped chia in for the egg) Tempeh Tamale Pie with brown rice Granola Bars – we’ll see how they turn out, but I’m skeptical of all recipes without brown rice syrup – crumbles is all it turns out to be! Panzanella – cucumbers, grape tomatoes, zucchini, lemon juice, good olive oil, basil […]

  32. 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!!

  33. 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!

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

  38. 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.

  39. 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!

  40. 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!

  41. […] 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, […]

  42. 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!

  43. 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.

  44. 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!

  45. 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!!

  46. 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. 🙂

  47. 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!

  48. 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.

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

  50. 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.

  51. 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!

  52. 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.

  53. 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!!

  54. 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 🙂

  55. 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.

  56. 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!

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