Chocolate Chip Banana Muffins + Video

Chocolate chip banana muffins are delicious & super easy to make! My recipe uses RIPE bananas and MINI chocolate chips in order to create a wonderful kid-friendly snack.

Delicious Chocolate Chip Banana Muffins

Recipe Sections

1. Ingredients
2. Instructions
3. Recipe Video
4. Helpful Tips

You can also turn these chocolate chip banana muffins into an entertaining (if slightly messy) family project where your kids help you to make the banana muffin batter, pour/scoop it into the muffin tray and sprinkle on the mini chocolate chips. You can even use banana muffins as fun birthday treats… just add a candle to the birthday muffin!

Chocolate Chip Banana Muffins In The Oven

This chocolate chip banana muffin recipe is simple & easy to make. It takes me roughly 10-15 minutes to prepare and clean up (excluding the baking time, of course). Please be aware that this is an oven-baked chocolate chip banana muffin recipe. It is not made with a bread machine. You will also find a printable and “pin-able” recipe at the bottom of this page.

Ingredients – Chocolate Chip Banana Muffin Recipe

• 1 1/2 Cups – Mashed Bananas – Use RIPE bananas for the best results. See tips section for more info.
• 1/2 Cup – Vegetable Oil – Use a neutral-tasting vegetable oil such as corn or canola
• 2 – Large Eggs
• 1 Cup – Granulated White Sugar
• 2 Cups – All Purpose Flour
• 1 Teaspoon – Vanilla Extract
• 1 Teaspoon – Baking Soda
• 1 Teaspoon – Baking Powder
• 1/2 Teaspoon – Salt
• 1 Cup – Mini Chocolate Chips (semi-sweet)
• Optional – 1 Teaspoon of Ground Cinnamon – Some people like to add ground cinnamon if their bananas are not super ripe.

Servings – Roughly 12-18 standard muffins. Amount depends on whether extra ingredients were added, the size of muffin cups, how much batter was added to each muffin cup, etc.

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks and an oven.

Recipe Video – Chocolate Chip Banana Muffin Recipe

FYI – A short ad might play in front of the recipe video.

Muffin Batter Before Baking

Instructions – Chocolate Chip Banana Muffins Recipe

• Preheat oven to 350 degrees F (177 C).
• Mash bananas with a fork.
• Lightly beat eggs.
• Stir mashed bananas, eggs, oil and sugar together.
• Mix in remaining ingredients (except the mini chocolate chips). Stir until batter is completely mixed.
• Add the mini chocolate chips to the batter. Stir in chips until fully mixed into batter.
• Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
• Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
• Optional – For an even more “chocolaty” appearance, sprinkle a few more mini chocolate chips on top of the batter within each muffin baking cup.
• Place muffin trays into the oven.
• Bake muffins for 23-27 minutes at 350 F (177 C).
• Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
• Allow the muffins to cool for 5 minutes within the muffin trays.
• Remove the muffins and place them on a cooling rack in order to completely cool.
• Please read the tips below to avoid common muffin mistakes & to learn about different variations that you can make with these muffins. You also can watch my recipe video to “see” how to perform each recipe step.

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Chocolate Chips Being Mixed Into Banana Muffin Batter

Helpful Tips

• The tips below are designed to help muffin “novices” and/or people with limited baking experience.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this chocolate chip muffin recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on Easy Muffin Recipes such as banana muffins, cake mix muffins and cornbread muffins.

• As you probably know, a banana muffin recipe is basically a banana bread recipe turned into a muffin format. Therefore, creating banana muffins is a great way to convert “boring” banana bread into a fun & tasty project for kids. For example, your children can “help” you by pouring/scooping the batter into the muffin trays and/or sprinkling chocolate chips on top of the muffins. Messy but fun!
• Use RIPE bananas for the best flavor. Ripe bananas are soft and the exterior peel is usually yellow with many small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor. FYI – A banana with a perfectly yellow peel is not totally ripe.
• Use exactly 1 1/2 cups of mashed bananas for the most consistent results. Muffins can be too dry or too wet if you use a number of bananas (e.g. 3 bananas) instead of a measuring cup or kitchen scale in order to make your banana muffins. Why? Because bananas vary in size and these size variations can throw off recipes.
• Optional – If your bananas are not super ripe, some people like to add 1 teaspoon of ground cinnamon in order to “cover up” the missing banana flavor.

• You should use a neutral flavored vegetable oil (e.g. corn or canola oil) in order to make these chocolate chip banana muffins. A strong flavored oil (e.g. olive oil or peanut oil) may negatively impact the banana muffin taste.
• If you want to use olive oil, I would recommend using “light” or “extra light” olive oil as they would have the least impact on these muffins. Unfortunately, extra virgin and virgin olive oil have stronger flavors and are more likely to negatively impact the taste of your muffins.
• Economic Benefit – Given the lower relative cost of many vegetable oils versus butter (on an ounce-to-ounce basis), it is often cheaper to use vegetable oil instead butter in order to make baked goods.
• In my opinion, muffins with oil also have the benefit of being MOISTER than muffins made with butter. Vegetable oil is a liquid at room temperature whereas butter is a solid at room temperature.
• However, if your family prefers the buttery taste of butter, you can replace the vegetable oil in the recipe with 1/2 cup of unsalted butter.

• I like to use MINI chocolate chips to make this muffins recipe. Why? Because mini chocolate chips are lighter than regular sized chocolate chips and thus they spread out better in the batter.
• However, you can also use “regular sized” semi-sweet chocolate chips. Just be aware that heavier regular sized chocolate chips are more likely to sink to the bottom of the banana muffin batter.
• Be aware that some types of chocolate chips (e.g. white chocolate and milk chocolate) have lower melting points than semi-sweet chocolate chips. This means that they melt more easily and can be a bit of a mess if used as a topping. Therefore, I usually stick to semi-sweet chocolate chips when making these banana muffins.
• Visitors – What do you add to your chocolate chip banana muffins in order to make them special or unique? Do you add different flavor chips (e.g. butterscotch chips)? Spices (e.g. ground cinnamon or nutmeg)? Fruit? Help beginning muffin makers by leaving your chocolate chip banana muffin “upgrade” tips in the comment section below.

• Use paper baking cups (liners) if you want to easily extract the muffins from the muffin tray. Paper baking cups also result in less chocolate mess on your fingers when moving the chocolate chip banana muffins.
• For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo banana muffins.
• There are a variety of ways to pour the batter into the muffin trays. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.

• Always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana muffins.
• If you want to freeze these banana muffins – After the muffins have completely cooled, wrap them in plastic wrap or aluminum foil. Make the wrapping is airtight (no open areas). Then place the wrapped muffins in an airtight container or large resealable sandwich bag before placing them in the freezer. FYI – If the muffins have not completely cooled before being wrapped, they will release steam inside the wrapping as they cool. This steam will condense inside the wrapping and create soggy spots when you eventually thaw out the muffins.

• If you have a problem with a recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your chocolate chip banana muffins.
• For more recipes, please visit Bread Dad’s Muffin Recipes or Banana Bread Recipes sections.

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Reference Sources

1. Wikipedia, Banana Bread
2. Wikipedia, Chocolate Chip
3. Wikipedia, Muffin

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