These days we end up having a lot of over ripe bananas. I think its the warm temperature. So I have been freezing sliced bananas to prepare smoothies and milkshakes and have also been baking with it. I tried a couple of recipes including the chocolate banana cake and a banana muffin recipe. I have posted a recipe for chocolate chip banana muffins earlier and received feedback from some of the visitors that it didn't turn out as good as expected. Actually it came out well and tasted pretty good. Since some of them didn't get it right I decided to try another recipe and here it is.
I found this recipe for banana chocolate chip muffins in the Taste of Home baking book. I have used bananas itself as an egg substitute and have increased the quantity of baking powder. These muffins came out as good as the previous recipe. It raised perfectly and tasted very good too. I would say that its pretty much low in fat too with just ⅓rd cup of canola oil. Everybody in our house liked it and so did my neighbor's family too.
Recipe
Banana Chocolate Chip Muffins Recipe
Ingredients
Dry Ingredients:
- 2 cups All Purpose Flour
- ¾ cup Sugar
- ½ cup Oats (I used quick cooking oats)
- ¾ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Miniature Semisweet Chocolate Chips
Wet Ingredients:
- ⅓ cup Oil (I used Canola)
- 1 and ¾ cups Mashed Ripe Bananas (about 3 medium)
Instructions
- Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
- I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
- To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
- To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
- Fill each muffin cup ¾ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.
My Notes
- If you want to eat the muffins while it is still warm I would suggest spraying the paper liners with non stick spray, so that you can peel off the muffins easily or wait until its cooled completely to remove the paper.
- ¾th cup of mini chocolate chips looks like a LOT while adding to the batter but the muffins did taste very good. So if you are health conscious you could substitute chopped nuts for some of the chocolate chips.
Nutrition
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Kimberly says
Yum! These are the most "muffiny" muffins I've made. My muffins usually come out like a cupcake. These are more crumbly- in a good way. I too was worried about the thick batter but they came out great. Love the oats in them. Thanks!
Madhuram says
You're very welcome, Kimberly.
Jayne says
I experimented with this recipe and it seems quite forgiving. I left out the oil and subbed kefir, I added.chopped cranberries and orange zest . It’s a great recipe and for me it was a great starting point to experiment with ingredients I already had (which wasn’t eggs which is what started my internet journey in the first place). Thank you for sharing.
Madhuram says
You're welcome, Jayne. It's great to know that the recipe works fine even after using kefir instead of oil.
Michelle says
I just made these and they are fantastic!! I added chopped apple and cinnamon instead of chocolate to try to keep them a little healthier. This will be our new family favourite. Thank you for this delicious, vegan recipe!
Madhuram says
You're very welcome, Michelle.
Jurmanj says
I'd run out of eggs and didn't have much flour so tried this. Did half recipe in 12 smaller tins. Baked for 10 mins.
Used extra choc chips of course. Nice and moist, though didn't rise a great deal. The oats added a nice texture. Might add more banana and less oil if I made them again.
Madhuram says
Thanks for trying the recipe, Jurmanj.
Shannon says
Hi! I just made these and they smell amazing! I was wondering if these freeze well? If so, do you have a tried and true method for keeping them tasting great after being frozen?
Madhuram says
Thank you, Shannon. I have not frozen these muffins but have tried with some other muffin recipes. I usually wrap them individually with plastic wrap and then store them in freezer bags. You can then thaw it overnight in the fridge or you can warm it in the microwave oven for a couple of seconds.
Minal says
Hi, I just made these. Replaced all flour with wheat to make it healthy. But cupcakes were good but not light and fluffy. They became little chewy. Is that ok?
Madhuram says
Yes, Minal. Baking it with the whole wheat flour does change the texture. You can start replacing half the all-purpose flour with whole wheat flour and then gradually increase it.
Minal Hundekari says
Ok cool thanks! Your site is very helpful for eggless cooking. Great job!
Destiny says
Absolutely love these!!
I followed the recipe exactly and topped them with chocolate buttercream once they were ready and they were so good!!!
Madhuram says
Thank you, Destiny.
Pk says
This was absolutely the best recipe I have tried for eggless banana muffins!! I used 1.5 cups all purpose and 1 cup of oats. AMAZING!!
Madhuram says
Thank you very much, PK.
Anj says
2020 April:- I just made these…they were really good. I didn’t use liners but did oil the muffin tin and dust with some flour. Baked for 20 mins and then took out of the oven immediately as the tops were nicely lightly tanned. Had one 5 minutes out of the oven! Texture is airy/spongy but not crumbly.
Recipe adjustments: I had only one ripe banana so had to add some liquid as the dough was quite sticky and thick. I didn’t have oats so didn’t bother with an alternative dry ingredient.
Also added 1/2 teaspoon pumpkin spices. Next time I’ll need to reduce the sugar slightly if using the same amount of semi-sweet chocolate chips as I found it slightly sweet for me.
Added 1 teaspoon pumpkin spice because I love the warmth from these spice.
For the tin I would dust with almond flour/meal.
Madhuram says
Thanks for the feedback, Anj.
Rachel G. says
Hi,
As a mom of two boys with nut and egg allergies, I find myself constantly coming back to your site for recipes that we all can eat and enjoy. I just made this and was worried that the batter was quite thick but followed it through. It came out perfect and delicious! My kids and I love it so much! I can't wait to see what other baking recipes I can see here to cater to what my kids CAN eat. Godbless!
Madhuram says
That's awesome, Rachel! Thank you very much for the kind words.
MJ says
Do I use powdered sugar or granulated sugar? Please specify!
Thank you
Madhuram says
Sugar in baking recipes is always granulated sugar unless it is specified as confectioner's/icing/powdered sugar, MJ.
Alice says
I didn’t use paper cups and just greased the tins well. The batter seemed very thick so I was worried, but they came out perfectly! Thanks!
Madhuram says
You're welcome, Alice
Charmander says
Is it ok if i add 1 cup of milk?
Madhuram says
This recipe doesn't call for any liquid other than oil. 1 cup of milk will alter the texture of the muffins.
stef says
I added 1/2 cup of milk because my batter just seemed too thick and they came out delicious!
Madhuram says
Thanks for the feedback, Stef.
Sanjana says
Can I use whole wheat flour instead of self raising flour? Will I need to adjust the proportions of the other ingredients in case I use it?
Madhuram says
I have not used self-rising flour in this recipe, just all-purpose flour. So substituting it with whole wheat flour shouldn't be a problem.
Prachi says
It turned out yum.. i added dates..
Madhuram says
That's great, Prachi.
Sne says
Looks like a great recipe! Can I use butter or ghee instead of canola oil?
Madhuram says
Yes, you can.