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.
Dhvani Shah says
Are we supposed to use ground oats powder or whole oats?
Madhuram says
Just plain oats. Do not have to grind it.
Payal Jain says
Can I add 1 1/2 cups of sweetened applesauce to the recipe to make it moist , coz I tried doing it with oil and they were pretty dry
Madhuram says
Hmm...I don't remember it being dry. It's been a long time since I tried the recipe. Yes you can add some applesauce for moisture.
Carol says
This recipe came out great. I made a few substitutions though... I used 1 cup whole wheat flour/1 cup all purpose flour, decreased the sugar to 1/2 cup (sugar in the raw), 1/4 cup chocolate chips, and added 1/4 cup craisins. They were plenty sweet and delicious! I’ll probably reduce to 1/4 cup sugar next time.
Madhuram says
Wow! That's great to know Carol.
Paula says
Will these muffins keep for a few days, if made ahead of time?
Madhuram says
Probably in the freezer and then you can warm it up in the microwave oven before serving.
Ritu Joshi says
can I use gluten free oats?
Madhuram says
Yes you can.
kevin says
Yumm! came out great and was easy and quick.
Madhuram says
Thanks for the feedback Kevin.
Ishita Kaneria says
Can we substitute all purpose flour with whole wheat flour and oats?
Madhuram says
Yes you can but there will be a noticeable difference in taste and texture.
Monika Hajzer says
This is seriously the best. I substituted the sugar with agave syrup and my husband and I cant get enough. I have to hide them on him or there is none left by the end of the day. Great recipe!
Madhuram says
Thank you very much Monika 😀
Annie Banjawan says
How much agave syrup you have used?
Sowmya says
Tried these muffins yesterday and they came out so good !!! It was a super duper hit and my kids loved it ! The muffins were absolutely soft and yummy !!! Thanks for sharing the recipe.
Thanks
Sowmya
Madhuram says
You're most welcome Sowmya.
Melissa Novotny says
Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂
Madhuram says
Thank you very much Melissa.
Rhonda. says
Thank you! These turned out great. I've tried others that seemed heavy and dense, not the case here. We have an egg allergy in the house, so good egg free recipes are important. Thanks again!
Madhuram says
You're very welcome Rhonda.
ANKITA says
Just made muffins from this recipe with 1 cup wheat flour, q cup maida and 1/2 cup oats. But my batter is too much hard. I add little water to mix it well. But then also its like lumpimg consistency. No water or milk required for this recipe?? Its not soft like muffins..little hard and sticky it comes out. Did I do something wrong?
Madhuram says
Hi Anikta, I went and saw the recipe. It's been a long time since I baked these muffins, so really don't remember how the batter consistency was. But usually whole wheat flour and oats all need lot of liquid. Maybe that's why it was too lumpy. Adding more water/milk would have helped if you felt that the batter was very sticky.
Sally says
I just made these today and since I didn't have chocolate chips at home I used some sweet dates. OMG the best bannana muffins ever. Thank you for sharing a great recipe. My son has allergy to milk and egg so these are the best muffins for him. Thanks again.
Madhuram says
You're very welcome Sally.
Jessica says
Was looking for a recipe without eggs since my boyfriend has high cholesterol. This recipe was perfect. The muffins came out excellent!!
Madhuram says
That's great to know Jessica. Thanks for trying the recipe.
Lilia says
Tried this recipe today but without chocolate chips. Worked well. The muffins come out light and fluffy. Thank you!
Madhuram says
You're welcome Lilia.
Jotvinge says
Can I spray muffin cups with vegetable oil, instead of using paper liners? Would it work?
Madhuram says
Yes you can. Use paper liner makes clean up easy.
Cara says
Could I leave out the chocolate chips and will they still be moist and fluffy?
Madhuram says
Yes Cara. Chocolate chips is just for the taste. It doesn't have any impact on the texture of the muffins.
Diane Boerstler says
Came out PERFECT
Madhuram says
Thanks Diane.
Jyoti says
I tried this recipe and the muffins turned out to be perfect. I changed the proportions though. Made it with 1 cup whole wheat flour, 3/4 cup apf and 1/ 4 cup corn flour. I have found my perfect banana muffins recipe.
Madhuram says
Thanks for the feedback Jyoti. Corn flour? That's interesting.
rupa says
If we do not want to add oats, do i have to prportionately reduce other ingredients?
Madhuram says
I don't think it will work like that Rupa. Instead you can try adding about another 1/2 cup of flour instead.