Banana Chocolate Chip Muffins

 

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!

 

Banana Chocolate Chip Muffins…

  • 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 3o seconds or more, 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?

A muffin pan filled with baked Banana Chocolate Chip Muffins.

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!

Notes and Tips:  

  • When bananas get too ripe, 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 protein 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.

Ingredients Needed for Banana Chocolate Chip Muffins:

  • 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

Directions to Make Them:

1.  Preheat oven 350 degrees F (176 C). Prepare your muffin pan with cupcake liners and place one liner inside each one. Set it nearby.

2.  In a large 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.  Then add the 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 liners and fill each one about 3/4 full.

6.  Next, in a small bowl, stir 1/2 teaspoon of cinnamon with 1 teaspoon of sugar.  Gently sprinkle with some cinnamon-sugar mixture on top of each one, and scatter a few chocolate chips.

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 them for up to 2 weeks.

Yields: 16 to 18 muffins

More Delicious Muffin Recipes! 

Love Bananas? Then try these next!

If you make our banana chocolate chip muffins, let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!  For more delicious recipes, follow us on Instagram, Pinterest, Facebook,

Yield: 16 to 18 muffins

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins by 2sistersrecipes.com

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 deliciousness, to make your mornings a little sweeter!

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 organic "unbleached" all-purpose flour
  • 3/4 cup semi-sweet baking chocolate chips, plus extra

Instructions

  1. Preheat the oven to 350 degrees (176 C). Prepare 1 or 2 (12 cup) muffin pans with placing one cupcake liner inside each one and set it nearby.
  2. In ONE large mixing bowl, using a hand-held mixer to blend olive 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. Blend for 2 minutes on medium speed, until well combined.
  4. Stir in the chocolate chips.
  5. Fill each muffin cup 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 on center rack, for 28 to 34 minutes, or until a toothpick inserted comes out clean.
  8. Remove and allow the muffins to cool for at least 20 minutes. Refrigerate (if any leftovers) to keep fresh. Freeze up to 2 weeks.
  9. Yields: 16 to 18 muffins

Notes

NOTES: IF you have only 1 muffin pan, no worries! You will need to reuse the same muffin pan, refilling and baking. This recipe will yield about 16 to 18 muffins.

Nutrition Information:

Yield:

16 servings

Serving Size:

1 muffin

Amount Per Serving: Calories: 153Total Fat: 7gCarbohydrates: 22.9gFiber: .8gSugar: 15.2gProtein: 1.9g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

Thanks for stopping by and have a great day!  

Happy Baking  🙂

xo anna and liz

anna and liz selfie

Welcome! From Anna and Liz

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11 Comments

    1. Thank you,Jeff! It’s funny, our mother only used olive oil with her baked goods, it was normal for us back then!

  1. Yes, these would be perfect on Christmas morning – deliciousmary x