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!


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Banana Chocolate Chip Muffins (Makes 12 regular muffins)

Prep Time: 2 mins Cook Time: 18 mins

nut free


  • 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


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.

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