Banana Chocolate Chip Muffins

These banana and chocolate chip muffins are bursting with sweet flavour. They are moist, oozing with chocolate, and can be made with unrefined sugar, making them the perfect treat.

If you love bananas, you’ll love this delightful muffin recipe, which is full of bananas and baked to crisp golden perfection. Read below for all my best tips to make these perfect every time! 

I don’t know about you, but I love eating warm baking fresh from the oven, like these banana muffins or my delightful chocolate chip cookies. 

They are wonderful fresh out of the oven, topped with a layer of butter that melts in, yum!

I love making things from scratch, which helps us save money on our weekly grocery bills because we use up what we have. If you can relate, these banana chocolate chip muffins are a fantastic way to use up any overripe bananas in your kitchen.

Made from scratch, these banana chocolate muffins are easy to make. This recipe is so versatile that you could add your favourite chocolate, nuts, or a pinch of cinnamon for added flavour.  

Are Banana Chocolate Chip Muffins Healthy?

These banana chocolate chip muffins can be made healthier by using wholewheat or spelt flour and unrefined coconut sugar, which are healthier alternatives to all-purpose flour and white granulated sugar.

Banana and Chocolate Chip Muffin Ingredients

All-purpose flour – You can substitute for wholewheat or spelt flour.
Baking Powder – Any is fine. 
Baking Soda – Aluminium free!
Granulated Sugar – Unrefined coconut sugar is a great alternative to plain white sugar.
Salt – A pinch of quality kosher or sea salt.
Milk – I enjoy using full-fat milk to get that delicious creamy flavour.
Butter – Salted or unsalted butter works well for this recipe, your preference.
Banana – I love to use overripe bananas in my baking because I like the flavour. You can also ripe bananas if you prefer.
Chocolate chips – I like chopped quality chocolate or sugar-free chocolate chips for my muffins. 

How To Make Banana Chocolate Chip Muffins

1. Preheat oven to 180C (350F). Line a 12-cup muffin tin with liners.
2. Prepare the dry ingredients, add the flour, baking powder, baking soda, salt and sugar into a large mixing bowl. Mix to combine together.
3. In a separate bowl, beat the eggs until light and fluffy. Add the mashed banana, milk, and melted butter, then mix to combine. 
4. Pour the wet mixture into the dry ingredients and add the chocolate chips. Mix until just combined. Don’t overmix the batter.
5. Spoon the mixture evenly into the muffin tins until they are 2/3 full. 
6. Bake in the oven for 25 minutes or until the middle of the muffins are cooked. Use a clean knife to check the inside of the muffins are cooked all the way through. The knife should come out clean if the muffins are cooked.  
7. Leave them to cool down for 10 minutes. Then enjoy!

 Baking Tips

• Let the melted butter cool down before adding it to the wet ingredients. Warm butter can cause the eggs to start cooking, and nobody wants scrambled eggs in their muffin mixture! 
• Be careful not to overmix the muffin batter, where I say ‘mix until just combined’. Overmixing can cause the gluten from the flour to react, making very dense muffins. 
• It’s best to mix the dry and wet ingredients in separate bowls first; this helps the muffins be light and fluffy. 
• Use muffin casings to stop the muffins from accidentally sticking to the tin. This makes cleaning up breezy. 

How To Store Banana Chocolate Chip Muffins? 

These muffins can be stored in an airtight container for 3-4 days. I’d be surprised if they lasted that long!

Can You Freeze Banana Chocolate Chip Muffins?

Once the muffins have cooled down completely, place them into an air-tight container or zip-lock bag. Place them in the freezer, somewhere that they won’t get swashed. They will last for up to 3 months if stored correctly. I freeze these muffins all the time because I enjoy batch baking. 

When you want to defrost them, simply remove them from the freezer and place them on a plate with a tea towel over the top. If you leave them in a zip-lock bag or container, they may get soggy from the condensation as they defrost. 

More tasty recipes you’ll love:

• Chocolate Chip Cookies
• Shortbread Cookies {Easy 4 Ingredients}
• Condensed Milk Cookies
• Jam Sandwich Cookies {homemade Shrewsberry biscuits}
• Pumpkin Spice Chocolate Chip Cookies

Yield: 12 Muffins

Healthy Banana and Chocolate Chip Muffins

Print

If you love bananas, you’re going to love this delightful muffin recipe, full of banana and baked to crisp golden perfection. Read below to find all my best tips to make these perfect every time!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup white granulated sugar
• 2 eggs
• 1/4 cup milk
• 1/3 cup (75g) butter, melted
• 1 cup banana, mashed
• 1 cup chocolate chips

Instructions

1. Preheat oven to 180C (350F). Line a 12-cup muffin tin with liners.
2. Prepare the dry ingredients, add the flour, baking powder, baking soda, salt and sugar into a large mixing bowl. Mix to combine together.
3. In a separate bowl, beat the eggs until light and fluffy. Add the mashed banana, milk, and melted butter, then mix to combine. 
4. Pour the wet mixture into the dry ingredients and add the chocolate chips. Mix until just combined. Don’t overmix the batter.
5. Spoon the mixture evenly into the muffin tins until they are 2/3 full. 
6. Bake in the oven for 25 minutes or until the middle of the muffins are cooked. Use a clean knife to check the inside of the muffins are cooked all the way through. The knife should come out clean if the muffins are cooked.  
7. Leave them to cool down for 10 minutes. Then enjoy!

Notes

• Let the melted butter cool down before adding it to the wet ingredients. Warm butter can cause the eggs to start cooking, and nobody wants scrambled eggs in their muffin mixture! 
• Be careful not to overmix the muffin batter, where I say, ‘mix until just combined’. Overmixing can cause the gluten from the flour to react, making very dense muffins. 
• It’s best to mix the dry and wet ingredients in separate bowls first; this helps the muffins be light and fluffy. 
• Use muffin casings to stop the muffins from accidentally sticking to the tin. This makes cleaning up breezy.
• These muffins can be stored in an airtight container for 3-4 days. I’d be surprised if they lasted that long!
• Once the muffins have cooled down completely, place them into an air-tight container or zip-lock bag. Place them in the freezer, somewhere that they won’t get swashed. They will last for up to 3 months if stored correctly. I freeze these muffins all the time because I enjoy batch baking. When you want to defrost them, simply remove them from the freezer and place them on a plate with a tea towel. If you leave them in a zip-lock bag or container, the condensation may make them soggy.

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• 
  Silpat Nonstick Perforated Aluminum Baking Tray and Silpat Nonstick Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 111mgCarbohydrates: 33gFiber: 2gSugar: 18gProtein: 4g

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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