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!
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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.
Ashley says
Delicious! I used peanut butter chips and chocolate chips. I also used 1/2 a cup or sugar and 4 bananas. Very moist. Very scrumptious. Thank you for this recipe!
Madhuram says
You're very welcome Ashley.
Krista says
Great recipe for our family as my son is allergic to eggs. Thank you!
Madhuram says
You're welcome Krista.
Pikachu says
Thanks for this recipe......I ran out of eggs so I search thru Internet what I can substitute for the egg til I found your recipe. I only change the oil to butter instead and half the recipe if this won't work. Walla......this is for keep and will share to Facebook with a picture of how these turnout. I made a mini cupcakes(2/12 doz)
Madhuram says
Thank you very much for the feedback Pikachu.
Rachel P. says
As luck had it, I had a bunch of three bananas on the counter because I wanted to eat them and make smoothies. But I went to go pluck one off the bunch and that annoying thing happened where it won't come off the stalk then winds up tearing the tops off ALL of them! So I immediately thought, "Banana bread!"
I loathe eggs so I never keep them around unless I'm baking cakes for a party, so I figured there had to be an egg-free banana bread or muffin recipe for me to try since they're a very sticky humectant. I'm very happy I found this recipe because I also learned a new method of making banana puree! I never thought to just put some water in the bowl and use my stick blender.
The only things I did different was that I used coconut sugar and added a teaspoon of vanilla. I threw in some chocolate chips and walnuts. Soooo good! Very easy to mix up and the oats really make the muffins fluff up and make them nice and dense, you'd never guess these were egg-free. I actually had a little extra batter so I made 12 normal muffins plus one mega-muffin in a lined 5-oz ramekin. I'll definitely make these again next time I have a banana fail. 🙂 And I'm psyched to find a whole site full of egg-free recipes!
Madhuram says
Wow..what a detailed feedback. Thanks Rachel. I'm glad that this recipe turned out well for you. Happy egg free baking! 🙂
Sandhya says
Thank you for a nice recipe
They turnout awesome everytime...
Made these 5 times now...
Madhuram says
You're very welcome Sandhya.
Rachel says
This is the most amazing recipe. I make this for my son who is allergic to eggs and dairy and everyone who tries them can't believe how good they taste. Thank you!!!!
Madhuram says
You're very welcome Rachel.
Aarthi says
The recipe looks great.. I am yet to try it though..:-)
But it is great that you reply to every message that you receive..Something I have rarely seen in many websites.. Keep it up!! Thanks
Madhuram says
Thanks Aarthi. I try to respond to all messages most of the time.
Joanne says
Hi, I want to change the chocolate chips to cherries, I'll drain and pat them dry. What do you think
Madhuram says
I guess it should work.
Sarah says
Omg these were good! I didn't have eggs or butter on hand so I was thankful when I found this recipe but I honestly didn't have high hopes. This is one of the best muffin recipes I've made :). We've been trying to cut down on animal products so now we will try your site for more ideas 🙂 Thanks so much!
Madhuram says
You're very welcome Sarah.
Anita Nandini says
Hi,
I made these and they turned out well. But one feedback I have is one Either needs to increase the quantity of wet ingredients or reduce the dry. Alternatively what might really helps is to have metric measurements.
Madhuram says
I do not follow metric system, so can't estimate and give the measurements without trying it for myself. Sorry.
Maryam says
Hi
Sounds like a great recipe. Can we add eggs n replace baking soda with some more baking powder?
Madhuram says
I'm not sure Maryam, because I have never baked with eggs.
Kelly says
Second recipe of yours that I've tried and wow! They're great! My son has multiple allergies inc egg. A very kind friend wants to make the children's food at her son's christening safe for my son and asked for recipes - she got this! Thank you! Which recipe shall I try next?!!!
Madhuram says
You're very welcome Kelly. How about the low fat blueberry coffee cake!? That's one of my most favourite recipes.
Angela says
Just made these, they are wonderful. My son is allergic to egg whites, so always looking for new recipes for him.
Madhuram says
Thanks for the feedback Angela.
Candice says
made these for breakfast today......ran out of eggs 🙂
the flour i used 1 cup all purpose and 1/2 cup whole wheat and 1/2 cup a mixture of seed meals (pumpkin seed meal, flax meal, chia meal, sesame seed meal, sunflower seed meal and quinoa flour). Also, i used half the amount of sugar and on the top of the muffins i mixed crushed almonds with some honey and sprinkled that on top ....... they came out sooo good.... yummy... just the right amount of sweet.... my kids loved it too
thank you for this recipe.... i'm definitely keeping this one
Madhuram says
OMG! Your version sounds so much better and interesting than mine. Love it. 🙂
candice says
well ty for that lovely comment 🙂 but it is your recipe as the base... i just try to make using flour as healthy as i can while still pleasing the boys (my sons and husband) 🙂 i do similar substitutions for all recipes i make that include flour.
Madhuram says
Great! 🙂
Sapna says
Hi..thank you for the recipe. The muffins did turn out very good when I made them last week. I used whole wheat flour instead of the all purpose flour. Making 2nd batch today!!!
Madhuram says
That's great Sapna. You're welcome. 🙂
Ravinder says
Turned out great. It was fast and easy, tasty and fluffy too. I had 6 ripe banana, so I doubled the recipe. Didn't have oats and chocolate chip so I used suji instead and left it plain. My six year old loved it. Glad and thanks for posting this recipe.
Madhuram says
You're very welcome Ravinder.
Sheela says
I want make this for 2 year old son.so,can I substitute all purpose flour with regular wheat flour.did any one tried then plz let me know d quantity .
Madhuram says
You can try using half of each Sheela. That will taste better.
Joe says
Great recipe. I substituted dried coconut for the oats just to add another texture,and increased the baking powder and soda a tiny but to compensate. Turned out really well. I only made these because I had run out of eggs ... but they will be a go to recipe from now on.
Madhuram says
That's interesting Joe. Thanks for the feedback.