Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are moist, loaded with gooey chocolate chips, fresh bananas and all the delicious flavors of banana bread. These muffins bake up tall and fluffy and can be made in minutes without a mixer. These freeze well for up to 3 months.
The details
preheating your oven
The first step in most baking recipes is to preheat the oven. This recipe is no different. These muffins bake at a temperature of 375F. The slightly higher oven temperature causes the muffins to rise taller. Sometimes you will some of my muffin recipes start with an initial baking temperature of 425F for 5 minutes, then reduce the temperature to 350F for the duration of baking. While this higher initial oven temperature method works to create a taller muffin top, I often forget to turn the oven temperature down to 350F. I have found that the 375F temperature produced tall muffin tops as well, without the hassle of turning the oven temperature down.
Mixing the batter
This muffin batter, like most of my muffin recipes, can be made in one bowl WITHOUT a mixer. Start by mashing the bananas. If you don’t want to make another bowl dirty, just mash them with a fork in the bowl you plan to use for mixing the batter.
Next, add the egg and, using the fork you used to mash the bananas, mix the egg and the bananas together. Add the remaining liquid ingredients plus the sugar. Whisk to combine, then add in the dry ingredients and stir just until combined. Lastly, add in the chocolate chips and, using a wooden spoon, fold the chocolate chips into the muffin batter just until combined.
scooping the muffin batter and baking
I used a 3 tablespoon scoop to fill the muffin batter into my prepared baking sheet. This recipe makes 12 muffins. The muffin batter will fill the muffin liners almost the whole way to the top. That is exactly how you want it. Filling the batter to the top of the muffin liners will help to create the taller muffins you want.
The thing that makes these muffins good, and I mean really good is the sprinkle of cinnamon sugar and extra chocolate chips on top. The cinnamon sugar adds extra flavor to these and gives all the delicious banana bread flavors packed into one muffin. The extra chocolate chips on top of course makes them taste delicious but also makes them look beautiful.
Bake the muffins in a 375F oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins completely cool in the muffin tin.
You can sprinkle more cinnamon sugar on top of the muffins before serving if you’d like. Serve warm or at room temperature. You can also, cut these in half and spread butter and a sprinkle of cinnamon sugar on them. YUM! That makes them so good. Enjoy!
If you make these banana chocolate chip muffins, let me know what you thought in the ratings and comments below. I always appreciate your feedback. Make sure you find me on instagram and youtube for the full baking video for these as well as some fun behind the scenes.
Print
Banana Chocolate Chip Muffins
- Total Time: 28 minutes
- Yield: 12 1x
Description
These Banana Chocolate Chip Muffins are moist, loaded with gooey chocolate chips, fresh bananas and all the delicious flavors of banana bread. These muffins bake up tall and fluffy and can be made in minutes without a mixer. These freeze well for up to 3 months.
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cup mashed bananas (roughly 3 large bananas, mashed)
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
Cinnamon Sugar topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Mini chocolate chips, for sprinkling on top
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with cupcake liners.
2. In a large bowl add mashed bananas and egg. Using a fork, stir to combine. Add vegetable oil, sugar, vanilla extract and yogurt. Whisk to combine, then add remaining ingredients, except chocolate chips. Stir just until batter is combined. Add in chocolate chips. Fold the chocolate chips into the batter just until combined.
3. Scoop batter into prepared muffin tin. Sprinkle tops of muffins with cinnamon sugar mixture and sprinkle chocolate chips on top.
4. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Sprinkle tops of muffins with additional granulated sugar if desired, serve and enjoy!
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Method: Oven
- Cuisine: American
Can I substitute applesauce for the oil or at least half oil/half applesauce?
Becky,
I personally have not tried making these with applesauce so I can’t say for certain texturally how they will turn out. However, I do know that applesauce can be used to replace oil 1:1 in muffins. You are welcome to try all or 1/2 replacement! Hope they turn out well for you 🙂
-Jolene
I can’t have chocolate is there something else I could use.
Susan,
Yes, absolutely! You can use a fruit jam, such as raspberry (the red color in the raspberry would look really nice in this). You can also use a cinnamon sugar. I recommend spreading softened butter over the dough, then sprinkling with cinnamon sugar. You can also make the bread savory and use pesto. Hope you enjoy!
-Jolene
Such an easy, quick recipe with a delicious payoff! You won’t want to leave off that cinnamon sugar topping. It brings all of the flavors together. 10/10 recipe Jolene!!
Heather,
I am soo happy you were able to try my recipe and enjoy it so much!
-Jolene
So good (we love your cinnamon swirl muffins also)! I noticed when I used the “double” function, the measured amount of bananas changed but it still read 3 medium underneath.
Marsha,
I am sooo happy to hear how much you enjoyed these and the cinnamon swirl muffins! Thanks for making me aware of the double function. I will look into fixing that. Thanks for trying my recipes :).
-Jolene