Banana chocolate chip muffins smell absolutely amazing while baking! It is hard to wait for these banana muffins to completely cool down before taste-testing one. These fluffy, moist, and delicious muffins take only 10 minutes to mix up and 20 minutes to bake….so, what are you waiting for?

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Many people think the best kind of muffins are banana chocolate chip muffins. They are so easy, quick to make, and only require 20 minutes to bake. These muffins also freeze great so you can make them up in advance or make a double batch and freeze some for later.

I have used fresh, ripe bananas or frozen, then thawed bananas in this banana muffins recipe. Semi-sweet chocolate chips add a delectable sweet and chocolatey flavor in each and every bite! Banana chocolate chip muffins always get eaten up quickly around here. I have made this recipe so much that I’ve lost count of how many times, but probably in the hundreds, since I have been making this recipe for about 18 years now….

History of Banana Bread, which was then turned into muffins…

The history of banana bread is not very old compared to some foods. Since Americans could not readily get bananas until the 1900s, they were not a very popular fruit until the early 1900s. Once Baking Soda and Baking Powder began to be mass produced in the 1930’s, quick bread recipes began to gain in popularity. Since bananas were considered expensive and bakers did not want them wasted, it makes sense that recipes for banana bread were invented. Of course, then it was just a natural evolution from banana bread to banana muffins. To read a truly fascinating article about the history of banana bread read: History of Banana Bread

Ingredients

• All purpose flour
• Granulated sugar
• Baking Powder
• Salt
• Chocolate chips, we prefer semi-sweet, but any kind would be great.
• Egg
• Cooking oil
• Milk
• Bananas, use ripe bananas, 3 large.

How to Make Banana Chocolate Chip Muffins

1.Combine the flour, sugar, baking powder, salt and chocolate chips in a large sized bowl.

2.In a medium sized bowl, mash the bananas. (I use a fork for mashing the bananas)

3.Thoroughly mix the egg, cooking oil and milk into the mashed bananas.

Pour the wet ingredients into the dry ingredients.

4.Stir until just combined. Be sure not to over mix.

5.Fill a regular sized, greased, muffin pan.

6.Bake at 350°F for 15-20 minutes, until a toothpick inserted in the center comes out clean.

7.Cool 5 minutes in the pan before placing on a wire cooling rack.

These are so tasty served warm with butter!!!

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Other Yummy Muffins to Try!

Blueberry Muffins with Streusel Topping

Raspberry White Chocolate Muffins

Apple Streusel Muffins

Banana Chocolate Chip Muffins

Banana chocolate chip muffins are moist, banana flavored treats filled with decadent semi-sweet chocolate chips. One of the best muffins to make, these are sure to be eaten up very quickly. Put some in the freezer to save for later or eat them fresh for breakfast, snacks or dessert.

Author:RebekahCooking Method:BakedCuisine:AmericanCourses:Breakfast, Dessert, SnackRecipe Keys:HomemadeSweetsVegetarian

Print Recipe

Pin RecipeBaked

Prep Time10 minsCook Time20 minsRest Time5 minsTotal Time35 minsDifficulty:BeginnerServings:12Calories:226Best Season:Suitable throughout the year

Ingredients

Servings

• 1 ³⁄₄ cup all purpose flour
• ¹⁄₂ cup granulated sugar
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• ¹⁄₂ cup semi-sweet chocolate chips
• 1 egg
• ¹⁄₄ cup cooking oil
• ¹⁄₄ cup milk
• 3 large bananas (ripe)

Instructions

Video

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How to Make Banana Chocolate Chip Muffins

1. Combine the flour, sugar, baking powder, salt and chocolate chips in a large sized bowl.

   

2. In a medium sized bowl, mash the bananas. (I use a fork for mashing the bananas)

   

3. Thoroughly mix the egg, cooking oil and milk into the mashed bananas.
   Pour the wet ingredients into the dry ingredients.
   
   

   

4. Stir until just combined. Be sure not to over mix.

   

5. Fill a regular sized, greased, muffin pan.

   

6. Bake at 350°F for 15-20 minutes, until a toothpick inserted in the center comes out clean.

   

7. Cool 5 minutes in the pan before placing on a wire cooling rack.

   

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 226kcal

Calories from Fat 69kcal

% Daily Value *

Total Fat 7.7g12%

Sodium 107mg5%

Potassium 280mg8%

Total Carbohydrate 37g13%

Dietary Fiber 2g8%

Protein 3.3g7%

---

Calcium 7 mg

Thiamin 14 mg

Riboflavin 13 mg

Niacin 9 mg

Vitamin B6 11 mg

Folate 16 mcg

Phosphorus 18 mg

Selenium 14 mg

Manganese 12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make sure to use ripe bananas.
• To ripen bananas that are not yet ripe, just place them on a cookie sheet in a 350°F oven with the skin on for about 10 minutes.
• Mix the wet and dry ingredients together by hand, not an electric mixer.
• Be sure not to overmix, otherwise your muffins will be tough and chewy rather than light and fluffy.
• I do use oil, not butter in this recipe, as cooking oil will keep the muffins deliciously moist.