Moist Banana Chocolate Chip Muffins

Overview

Moist Banana Chocolate Chip Muffins on a plate

Moist Banana Chocolate chip muffins

By Amy // Posted Sept 17, 2022 // Category Muffins

These Moist Banana Chocolate Chip Muffins will be my go to whenever I have ripe bananas around. 

What I really like about these muffins are how intense the banana flavours are. There’s also quite a fair bit of chocolate chips inside so you’re guaranteed a few chocolate chips with each bite.

Simply mash up some bananas, prepare the dry and wet ingredients and that’s it. Really quick and easy to make. 

Check out my favourite muffin recipes.

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tips

1. Ingredients

Remember, you need 3 medium really ripe bananas for this recipe (see tip 3). If you don’t have brown sugar, you can substitute it for white sugar. The eggs need to be at room temperature, so place it in on the counter for a few hours before baking. You also use dark chocolate chips instead for a less sweet, more bitter flavour profile. 

2. Equipment

You need a muffin tin that is lined with muffin paper or sprayed with oil. You can also make your own muffin liners (see tip 5). Other than this, you need a large mixing bowl, a medium sized and large sized bowl, a sieve, a spatula and a cooling rack. 

3. Ripening bananas quickly

To recreate the same intense banana taste in the muffins, you need bananas that are very ripe. To help them ripen quickly, you can put them in a brown bag and store it in a warm place until they are ready to use. Alternatively, you can poke some holes into your banana, skin on, and then microwave them 30 seconds at a time until they get soft. Make sure you let them cool to room temperature before using them.

4. Making homemade liners

You can make your own muffin liners by using two things, a glass and some baking paper. You firstly need to find a glass that fits the muffin hole. Then cut some baking paper into squares (15cmx15cm/6inx6in). Place the baking paper over the muffin hole so that it is in the centre and then push the glass into the muffin hole. Once you take the glass out, push on the folds made on the baking paper to further stabilise structure of the liner. 

5. Check your baking soda

Once opened, baking soda has a shelf life of around a year. You can check its freshness by adding around 1/4 teaspoon to 2 teaspoons of vinegar. If it starts to fizzle, the baking soda is still good to use.

RatingDifficultyBeginner

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 ½ cups plain flour (180gr)
 ½ tsp fine salt
 1 tsp baking soda
  cup soft brown sugar (113gr)
 1 cup mashed ripe bananas (3 medium sized bananas, around 300gr)
 ½ cup vegetable oil (110gr)
 1 egg, at room temperature
 1 tsp vanilla extract
 1 cup chocolate chips, plus extra to top muffins (170gr)
 muffin liners (optional)

1

Preheat the oven to 190C (375F) and line a 8 muffin holes with muffin liners. (You can spray the muffin holes with oil spray or make your own muffin liners, see tips).

2

Prepare the dry ingredients. In a large mixing bowl, sift the flour, salt, baking soda and soft brown sugar. Whisk the ingredients together and set aside.

3

Prepare the wet ingredients. In a medium sized bowl, mash the bananas using a fork or a masher. Into a large measuring jug or a large bowl, mix the vegetable oil, mashed bananas, egg, and vanilla extract.

4

Make a well in the centre of the dry ingredients. Add the wet ingredients to the centre of the well and top with the chocolate chips. Gently fold the ingredients together and stop folding as soon as the ingredients just come together. Bake for around 18-21 or until a skewer comes out clean. Arrange the remaining chocolate chips on the tops of the muffins.

5

Let cool for a while before transferring to a cooling rack. Serve warmed or cold with some butter. Store in an airtight container in the fridge for up to 5 days and at room temperature for up to 2 days.

Ingredients

 1 ½ cups plain flour (180gr)
 ½ tsp fine salt
 1 tsp baking soda
  cup soft brown sugar (113gr)
 1 cup mashed ripe bananas (3 medium sized bananas, around 300gr)
 ½ cup vegetable oil (110gr)
 1 egg, at room temperature
 1 tsp vanilla extract
 1 cup chocolate chips, plus extra to top muffins (170gr)
 muffin liners (optional)

Directions

1

Preheat the oven to 190C (375F) and line a 8 muffin holes with muffin liners. (You can spray the muffin holes with oil spray or make your own muffin liners, see tips).

2

Prepare the dry ingredients. In a large mixing bowl, sift the flour, salt, baking soda and soft brown sugar. Whisk the ingredients together and set aside.

3

Prepare the wet ingredients. In a medium sized bowl, mash the bananas using a fork or a masher. Into a large measuring jug or a large bowl, mix the vegetable oil, mashed bananas, egg, and vanilla extract.

4

Make a well in the centre of the dry ingredients. Add the wet ingredients to the centre of the well and top with the chocolate chips. Gently fold the ingredients together and stop folding as soon as the ingredients just come together. Bake for around 18-21 or until a skewer comes out clean. Arrange the remaining chocolate chips on the tops of the muffins.

5

Let cool for a while before transferring to a cooling rack. Serve warmed or cold with some butter. Store in an airtight container in the fridge for up to 5 days and at room temperature for up to 2 days.

Moist Banana Chocolate Chip Muffins
Nutrition Facts

Servings 8


Amount Per Serving
Calories 413
% Daily Value *
Total Fat 20.6g32%
Saturated Fat 7.2g36%
Cholesterol 25mg9%
Sodium 335mg14%
Potassium 286mg9%
Total Carbohydrate 52.4g18%
Dietary Fiber 2.5g10%
Sugars 28g
Protein 5.1g11%

Calcium 4%
Iron 14%
Vitamin D 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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