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 Tips:
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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.
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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.
*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:
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1/2 cup olive oil
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1 cup sugar, plus 1 tsp. extra – divided
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1 egg
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1/2 cup low-fat milk
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2 medium very ripe bananas – mashed (about 1 cup)
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1 tsp. cinnamon -divided
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2 tsp. baking soda
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1/4 tsp. salt
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2 cups all-purpose flour
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3/4 cup semi-sweet chocolate chips, plus extra
Directions:
1. Preheat oven 350 degrees F (176 C).
2. 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.
3. Add dry ingredients, 1/2 teaspoon of cinnamon, along with the baking soda, salt, and flour.
4. Blend for 2 minutes on medium speed, until well combined. Stir in the chocolate chips.
5. Fill each muffin cup with cupcake paper cups and fill each one about 3/4 full.
6. 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.
7. 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!
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Death by Chocolate Zucchini Muffins
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Cinnamon Sweet Potato Muffins
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Easy Pumpkin Muffins with Icing
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Lemon Zucchini Poppy Seed Muffins
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Cinnamon Pumpkin Muffins
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Paleo Banana Chocolate Chip Muffins
Yield: 16 to 18 muffins
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins ~ are light, moist, and delicious! They are made with mashed bananas, semi-sweet chocolate chips, olive oil, milk, flour, egg, sugar, and cinnamon. Super easy and full of banana-chocolate deliciousness!
Prep Time
10 minutes
Cook Time
28 minutes
Total Time
38 minutes
Ingredients
- 1/2 cup olive oil
- 1 cup sugar, plus 1 tsp. extra - divided
- 1 egg
- 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
Instructions
- Preheat oven to 350 degrees (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, along with the baking soda, salt, and flour.
- Blend for 2 minutes on medium speed, until well combined.
- Stir in the chocolate chips.
- Fill each muffin cup 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
11 Comments
Jeff the Chef
May 31, 2020 at 4:52 pmI love that you used olive oil. These muffins sound marvelous.
by Anna and Liz
June 1, 2020 at 9:12 pmThank you,Jeff! It’s funny, our mother only used olive oil with her baked goods, it was normal for us back then!
Sandra Favre-Byles
May 31, 2020 at 2:48 amI’m going to try these for Whit Monday breakfast with alternative flours!
by Anna and Liz
May 31, 2020 at 6:31 amThank you Sandra! Enjoy!!
Sonia Mangla
May 30, 2020 at 6:03 pmThe cupcakes look amazing! Banana and chocolate chips are just too good! I will try this recipe. Thanks for sharing!
by Anna and Liz
May 31, 2020 at 6:31 amThanks so much Sonia!
Vicki Bensinger
December 19, 2013 at 5:30 pmYUM who could resist these. They'd be perfect to make while everyone is in town for the holidays.
Kitchen Belleicious
December 19, 2011 at 8:46 pmwhat a great way to treat your kids for breakfast but also trick them for breakfast by incorporating the bananas! LOL!
Shawn
December 19, 2011 at 5:27 pmThey look so rich and delicious! The divine aroma alone would wake up my house ๐
Inside a British Mum's Kitchen
December 19, 2011 at 2:19 pmYes, these would be perfect on Christmas morning – delicious
mary x
Tricia @ saving room for dessert
December 19, 2011 at 2:16 pmGreat for any morning if you ask me! Beautiful. Merry Christmas