Banana Chocolate Chip Muffins: 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 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.
If you tried this Banana Chocolate Chip Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Banana Chocolate Chip Muffins
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ cup 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 bananas ripen, mashed, 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.
Emily says
These are the best banana muffins i have ever had!
Madhuram says
Thanks Emily.
chaitali says
hi i made these today with 50 percent each of whole wheat flour ant ground up oats came out fantastic . really happy!!!
Madhuram says
Thank you very much Chaitali.
Brenda says
Great recipe. I've made them several times! Turned out perfectly. Today, instead of oil I used peanut butter!
Madhuram says
Thanks Brenda.
sunil says
wenever I bake d cake it vl be densed..wont be soft fluffy can u plz......suggest me
Madhuram says
It depends on the recipe. Let me know if this problem is pertaining to a particular recipe and I will suggest you changes if any.
elena says
Simple and delicious.
Madhuram says
Thanks Elena.
Dottie says
I made this recipe taking heed of the comments. Used SR flour and 3/4 teaspoon baking powder. As the bananas were not very ripe the mixture was quite dry so I added about 1/4 cup milk.
The muffins were lovely, a light texture and a treat to eat. I will certainly make again.
Madhuram says
Thanks for the feedback Dottie.
Kari says
These muffins turned out delicious. I have a son that is allergic to eggs and nuts, he loved these and so did I!!! Thank you for a great recipe. Yeah!
Madhuram says
You're very welcome Kari.
mahdiya - 'Madz's Kitchen' says
Hi, just wanted to say how glad I am to have found this blog, my son is allergic to eggs! I can't wait to try these out for him... Thank you...
Madhuram says
You're welcome.
Cher says
Excellent Recipe - Fast, Simple, Easy and most of all Delicious
Madhuram says
Thanks Cher.
sonia says
Hi the recipe was a success & it tasted awesome. Just one thing that it was a bit rich and heavy. Is there anyway we can make it more light and fluffy?
Madhuram says
Muffins/cakes with pureed fruit tends to be dense because of the fruit. You can may try using self rising flour or increase the baking powder by another 1/4 teaspoon.
Rohini says
I only had two medium sized bananas and I had a zucchini that's been sitting in the fridge for days! I blended the zucchini with about 1/2 cup milk and mixed it in with the banana. I also added a little extra sugar, a tsp of apple cider vinegar, and some cinnamon. I used about 1 1/2 cup whole wheat and 1/2 cup regular flour. They came out amazing! Super moist and yummy! I didn't even need the extra sugar. Thanks so much for your amazing recipes. Last week I tried the pumpkin choc chip muffin and used sweet potatoes. They were sooo yummy as well!
Madhuram says
Thank you for trying out all the recipes, Rohini.
Pallu says
Made them in mini loaf pans and they turned out excellent only thing is I baked them at 400F for 10 mins and then reduced the temperature to 375F. They taste awesome and the texture is cake like . Great work .Thanks for the recipe.
Madhuram says
That's a neat idea Pallu.
Deeksha says
Thanks, tried it yesterday. I halved the quantity n used 50 50 mix of maida n whole wheat flour. It still came out very yummy, a bit dense but overall very good.
Madhuram says
You're welcome Deeksha.
Manisha says
Hi Madhuram, I made your eggless banana muffins for my daughter's 11th birthday. They came out awesome.... Soft and perfect. I served them with little toffee sauce on top.
Got rave reviews...Thanks to you. Keep up the good work.
Madhuram says
You're welcome Manisha.
Pashmin says
I tried these today... Muffins puffed up really fast but they were kind of soggy and chewy. I followed the recipe exactly but no idea what went wrong. The batter was too thick though. I would really like the muffins to come out less moist and soggy. Any suggestions why this happened? Thanks a ton for the recipe.
Madhuram says
Do you think it could have baked for another 3-4 minutes? I'm guessing it was undercooked.
Tracy says
Just wondering if I could make these eggless muffins with butter instead of oil . . .do you have an idea of how much would be appropriate?
Thanks. My little one has an egg allergy so finding your site has been great
Madhuram says
Yes, you can Tracy. Just melt 1/3rd cup of butter and use it instead of the oil and you should be fine.
Allison says
My daughter is allergic to peanuts, green peas and generally all legumes, and is highly intolerant to wheat and eggs, so baking is a wee bit challenging to appease a 3 year old!
I will try this with my namaste flour replacement and hope it works!!
Bookmarked your page to look for more recipes!
Thanks!
Madhuram says
You're welcome Allison.
Meera says
My first ever muffins came great!!! Had no paper liners so did it w/o them [The muffins came out in prefect shape... but its waiting for my cleanup :)]. Added a few strokes of my own: I replaced half of the oil with homemade unsweetened applesauce. Increased the amt of baking powder. Added extra milk for getting a pour-able consistency because my batter was quite thick and I had a feeling that it might come out dense. And topped with some walnuts!!! They came nice, light and moist AND puffy AND it wasn't too sweet (just the way i liked it). Wow that did make my day!!! 😀
Thanks so much for the recipe. Been following for quite a while since I was looking for eggless recipes to bake. This place is a sure heaven for all of us who can't/won't use eggs.
Request you to make some more videos 🙂 And kudos to you!!! Mikkaa Nandri 🙂
Madhuram says
You're welcome Meera. I'm glad that you liked these muffins and thanks a lot for your generous compliments. We will try to post more videos. The editing work is so time consuming that my husband hardly finds time to do it these days. Hopefully we will be able to do some in the future. It would be very nice if you could rate the recipes henceforth. Thanks.
Jenny says
Wondering if you have any nutritional information on these or Weight Watchers point information? Thanks!
Madhuram says
Sorry Jenny, I don't have it.
gayatri says
Is it possilble to make these without the paper liners? I normally just grease the tray for my muffins, but since I've never muffin with bananas before, I want to know if they stick too much.
Madhuram says
Yes you can bake it directly in the pan, Gayatri. I use paper liners to avoid cleaning messy pans.