BANANA CHOCOLATE CHIP MUFFINS

Banana Chocolate Chip Muffins are a delicious treat filled with warm chocolate chips and bananas. This banana chocolate chip muffin recipe comes together with basic pantry ingredients and is easy to make.

This banana muffin recipe is so fluffy and sweet, the melted chocolate chips hit just right for a perfect combination of sweet and savory. These chocolate chip muffins are made with ingredients that you most likely already have in your pantry, and you can use those ripe bananas on your counter too!

Banana Chocolate Chip Muffins with Coconut Oil

I have been trying to slowly convert all my recipes from vegetable oil to coconut oil, so I decided to finally make the switch with this lovely recipe for Banana Chocolate Chip Muffins. I was amazed at how easy the coconut oil subbed in for the vegetable oil. It is a slightly more healthy option for baking and that means less guilt when I have a second serving! These muffins have a nice, light flavor and did not stick to the muffin liners at all, which was an added bonus. These muffins are good any time of day, enjoy in the morning, day or night, they will always be delicious and satisfying.

Banana Chocolate Chip Muffins Ingredients

-Bananas: You will need 1 cup of mashed ripe bananas, this is equal to about 2 medium-sized bananas.

-Brown sugar: Use ½ cup of packed brown sugar to sweeten these muffins and add a nice depth of flavor.

-Milk: You will need ⅓ cup of milk to help moisten the batter to the right consistency.

-Coconut oil: Use ¼ cup of softened coconut oil. I like to microwave mine for about 20 seconds to soften it.

-Egg: You will need 1 large egg to help bind the batter together well.

-Flour: Use 1 ½ cups of whole wheat flour for this recipe.

-Baking powder: You will need 3 teaspoons of baking powder to get a good rise out of the bread.

-Salt: Use ½ teaspoon of salt to help enhance the flavors.

-Cinnamon: Adding in 2 teaspoons of ground cinnamon will really help to make this bread taste incredible.

-Chocolate chips: You will need ½ cup of mini semisweet chocolate chips so that there is chocolate in every muffin.

How to make Banana Chocolate Chip Muffins

Prep

Preheat your oven to 400 degrees F.

Then, line a 12 cup muffin pan with paper liners and spray the inside really quickly with some nonstick cooking spray. If you have a silicone cupcake pan just spray with non-stick cooking spray, you should not need paper liners for those. Set the prepared pan aside.

Make batter

In a large bowl, start by beating together the bananas, brown sugar, milk coconut oil, and egg with a handheld electric mixer on medium speed. you want the banana to be well incorporated without huge chunks but smaller pieces are okay.

Next, stir in the flour, baking powder, cinnamon, and salt until just combined and no flour streaks remain. do not overmix your batter or else the flour will develop glutens and result in hard, dense, or rubbery textured muffins.

Then, fold in the mini chocolate chips until well combined and evenly distributed throughout the batter.

Bake

Proceed to divide the batter evenly amongst the muffin cups using a spoon or pouring from the bowl. Be careful not to spill on the baking pan, those chocolate chips are muffin gold! you want the muffin cups all filled to no more than 3/4 of the way full so that they can all bake evenly without spilling over the tops as they rise.

Place the filled muffin pan in the preheated oven and then bake for 13-18 minutes or until a toothpick can be inserted and come out clean.

When the muffins are finished baking, remove them from the pan and let them cool completely on a wire rack.

Serve your muffins warm or at room temperature and enjoy!

Happy baking!

Can you freeze banana chocolate chip muffins?

Yes, these muffins can be frozen and stored away for later. this is a great way to prolong the great taste, pace yourself, or keep them from spoiling if you don’t think you can finish all of the muffins before they go bad. To freeze them, simply place them into an airtight container and freeze them for up to 3 months. you will want to thaw them before eating them. this can be easily done by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.

Can I turn this recipe into mini muffins?

You absolutely can make mini muffins with this recipe! If you want to make mini muffins, please note that this recipe will make about 48 of them. Just prepare the batter as directed and then scoop the batter into greased or paper cup-lined mini muffin tins. Because they are smaller you won’t need to bake for as long as the larger-sized ones. Only bake for about10-12 minutes or so. you will know that they are ready when you can insert a toothpick into the center of a muffin (or several) and it comes out clean or with just a few crumbs.

Can I make these muffins gluten free?

Yes, you can definitely make these muffins gluten-free! to do this just use your favorite GF flour instead of the requested whole wheat flour or all-purpose flour, and voila, you have a batch of gluten-free muffins. All the other ingredients in this recipe are naturally GF so this is a perfect recipe for a simple switch. I recommend using Bob’s Red Mill Gluten Free 1:1 Baking flour for these muffins and any recipes you try to convert to gluten-free as it’s been what yields the best consistent results.

If you love muffins, here are some other great recipes to try!

• Double Berry Cheesecake Muffins
• Lemon Raspberry Streusel Muffins
• Nutella Banana Muffins
• Amazing Blueberry Muffins
• Cheesy Cornbread Muffins
• Peanut Butter and Jelly Muffins
• Easy Pumpkin Muffins
• “Doughnut” Muffins
• Banana Nut Muffins
• Lemon Pound Cake Muffins
• Blueberry Cheesecake Muffins
• Lemon Zucchini Muffins
• Lemon Blueberry Muffins
• Iced Banana Almond Muffins
• Lemon Poppyseed Muffins

These Banana Chocolate Chip Muffins are a wonderful and delicious treat. They are filled with warm chocolate chips and bananas, what’s not to love?