Banana Chocolate Chip Muffins are light, moist, and delicious! They are made with mashed bananas, semi-sweet chocolate chips, cinnamon, olive oil plus 3 more staple ingredients. Imagine having a warm banana chocolate chip muffin on a Saturday and Sunday morning? Without any stress, we have a few quick and easy tips for you. So pull up a chair and join us!
Make a batch of muffins ahead of time and place them into zip lock bags and freeze them. Just before serving, allow the muffins to defrost, then pop them into a warm oven for about 2 minutes and serve them with some milk, tea or coffee.
Your family will love you for thinking of them!
Banana Chocolate Chip Muffins really deliver the best of both worlds and two favorites: bananas and chocolate all in one scrumptious bite!
Warm muffins, moist and delicious, and bursting with flavors, these banana chocolate chip muffins are perfect!
What could be better?
Banana Chocolate Chip Muffins are perfect for any weekend mornings!
Great to take with you for on-the-go weekdays or enjoy them as a snack in the afternoon. They make the perfect snacks for the kids too!
Cook’s Notes and Tip:
When bananas get too ripe, just toss them into the freezer. When you need one for a recipe, just peel the banana (while frozen) like an apple. Perfect when you need them for a recipe or a smoothie.
But for this recipe, place frozen bananas into the microwave to defrost. It’s best to have all ingredients at the same temperature before baking.
*You can follow along below with our simple steps, or jump down to the bottom of this post for our full recipe card.
Ingredients Needed Banana Chocolate Chip Muffins:
1/2 cup olive oil
1 cup sugar, plus 1 tsp. extra – divided
1/2 cup low-fat milk
2 medium very ripe bananas – mashed ( about 1 cup)
1 tsp. cinnamon -divided
2 tsp. baking soda
1/4 tsp. salt
2 cups all-purpose flour
3/4 cup semi-sweet chocolate chips, plus extra
Preheat oven 350 degrees F ( 176 C).
In a mixing bowl, using a hand mixer to blend oil, 1 cup of sugar, egg, milk and mashed bananas and beat on low speed until well blended.
Add dry ingredients, 1/2 teaspoon of cinnamon, baking soda, salt, and flour.
Blend for 2 minutes on medium speed, until well combined. Stir in the chocolate chips.
Fill each muffin cup with cupcake paper cups and fill each one about 3/4 full.
Blend 1/2 teaspoon of cinnamon with 1 teaspoon of sugar. Gently sprinkle with some cinnamon-sugar mixture on top. Add a few chocolate chips on top of each muffin.
Bake for 28 to 32 minutes, or until a toothpick comes out clean.
Remove and cool. Refrigerate (if any leftovers) to keep fresh. Freeze up to 2 weeks.
Yields: 16 to 18 muffins
If you love baking healthy muffins, then try these!