Hello and welcome to The Old Summers Home! Today I’m sharing one of our favourite recipes that we make almost every single week. Our Chocolate Chip Banana Muffins are to die for! They are perfectly moist and melt in your mouth. They are healthy and make a perfect snack for school and work. Best of all they are easy to whip up in a batch or two with no time at all!
This recipe makes 24 Chocolate Chip Banana Muffins perfect for freezing or storing for the week.
Chocolate Chip Banana Muffins Ingredients
- 6 bananas
- 2/3 cup oil
- 1 cup of sugar
- 2 eggs
- 1-2 cups chocolate chips
- 2 cups of flour
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 tsp salt
Supplies For Chocolate Chip Banana Muffins
- large mixing bowl
- medium mixing bowl
- 2- one dozen muffin trays
- muffin papers
- electric mixer
- measuring spoons
- measuring cups
- mixing spoon
**Banana Tip!** Store ripening bananas in the freezer until ready to use for banana muffins or banana bread. Simply place whole banana, peel and all in the freezer. When ready to use, place in a bowl and let defrost. These make the best Banana Muffin and bread recipes ever!
Preheat Oven to 350°F
Remove bananas from the freezer 30-60 minutes before starting recipe for the easiest results. If still frozen be sure to peel and mash before adding in the following step.
In a large bowl mix together oil, sugar and eggs. Then cut open the top of the bananas and squeeze out the banana pulp into the mixing bowl. Because the bananas have been frozen and defrosted they do not usually need any mashing, but if necessary go ahead and mash in a separate bowl before adding to the oil, sugar, egg mixture.
Blend together well and then add the chocolate chips and mix batter some more.
Sometimes I leave the chocolate chips out so we can have a quick breakfast snack on the go without the added sugar. Honestly, I’m a huge banana bread, banana muffin fan so I love these no matter what!
Combine Dry Ingredients with Banana Mixture!
Now it is time to prepare the dry portion of this recipe. In a medium-size bowl combine flour, salt, baking soda, and cinnamon. Whisk with a fork until well combined!
Combine your wet & dry ingredients!
Slowly add dry ingredients to your wet ingredients while mixing on low or stirring by hand. Once all dry is folded in with the wet it is time to get them in the muffin pans.
I like to use muffin papers in size large but sometimes I run out. So if you don’t have any on hand no worries simply grease your muffin trays and you are good to go.
Using a ladle fill approximately 3/4 of the muffin cup.
Bake the Chocolate Chip Banana Muffins
Bake in a preheated oven for 20 minutes. Use a toothpick to check the muffins around the 15-minute mark for your first batch until you establish appropriate baking time in your oven with this recipe. Before removing from oven the toothpick should come out clean with no batter on it. Allow to cool and enjoy!
Serve as is or with a bit of butter!
Every time I bake these muffins I have the intention of freezing some however they are such a hit they don’t seem to make it to the freezer anymore. To freeze them simply put in a well-sealed freezer-friendly container. They are still fresh and moist once thawed. Don’t forget these are perfect for school lunches, a quick breakfast addition on the run or a great snack after school!
Want a fun new twist on your favourite muffin?
Head on over to our Muffin Tops Hack! If you love muffin tops and all the glory you’re bound to love this hack!
Save it for later!
My latest Kitchen purchases for baking!
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Recently, Josh purchased these new muffin tins solely for the purpose of my ability to take better photos for my blog hahaha! It’s true! I have been using the same old muffin tins for years and years and when making Yorkshire Pudding they can really change the colour of your pans.
I love non-stick pans because they are easy to clean, therefore, these were exactly what I was looking for and bonus! it’s a set of two, which is perfect for my Chocolate Chip Banana Muffins Recipe!
My latest edition is my Kitchen aid hand mixer because I burnt out my old mixer making Chocolate chip cookies oops. This mixer is the perfect addition to my kitchen decor and it has what it takes to whip up some baking with me!
Now the Kitchen Aid hand mixer is so powerful I’m looking at purchasing a deep mixing bowl. Something that has high sides which will help keep any batter from flying about the room (oh my goodness I baked cookies the other day with the new mixer and totally underestimated it oops!) With lids would be amazing too for quick storage. Let me know what you use in the comments below!
In the future, I would love to add one of these KitchenAid bad boys to my cooking arsenal but for right now it is on my drool list, sigh.
Now I’m not sure if you noticed but these beautiful mixers match my lovely measuring spoons and measuring cup set from a purchase a few months back! Now that is what I call functional decor!
Thank you so much for coming to another Cooking with Jenn recipe! We are always so glad to have you. Be sure to sign up for our newsletter and get your free kitchen conversion chart as our appreciation for your loyalty!
Until next time;
The Old Summers Home