CHOCOLATE CHIP BANANA MUFFINS RECIPE
These cinnamon banana bread muffins have been going crazy these past few weeks during this no-school-quarantining-social-distancing time of life. Y'all must be like me and baking lots!
I love making muffins and quick breads especially when we're home all day. It gives the kids something yummy to snack on and it's a snack that they can just grab themselves instead of asking me every 2 seconds for something to eat 🙂 Anyone else dealing with that too?! I am pretty sure kids home from school never get full!
I knew it was about time to add a recipe for banana muffins with chocolate chips. These muffins are so soft, fluffy, bake up perfectly round, and studded with chocolate chips and a sugar topping.
HOW TO MAKE CHOCOLATE CHIP BANANA MUFFINS
- Combine all the wet ingredients into a mixing bowl. You will need mashed banana, granulated sugar, milk, canola oil, and a large egg. No mixer needed! Just get a whisk and mix it.
- Add in the dry ingredients in the same bowl. No separate bowl needed for this recipe. All-purpose flour, baking powder, salt, and mini chocolate chips are all you'll need. Stir together with a wooden spoon or spatula.
- Divide the batter evenly between 12 muffin cups. Each one will be about halfway full. Sprinkle ½ teaspoon of sugar on top. Bake for 12-16 minutes.
MY TIPS FOR THIS MUFFIN RECIPE
- The muffins should look done and not look wet or underdone. If you gently press the top of a muffin it should spring back. Or a sure way to test if a muffin is baked all the way is to insert a toothpick in the middle and it should come out clean.
- If the muffins are getting too browned for your liking, go ahead and loosely lay a piece of tin foil over the top for the last 5 minutes of bake time. They turn out just fine without the tin foil, but it's an option if you want them less browned on the outside.
- Miniature chocolate chips are preferred but you can use regular chocolate chips if wanted. I love the miniature chips in muffin and cookie recipes because they are smaller and you get more chocolate through out the muffin.
TRY THESE OTHER MUFFIN RECIPES
- Coconut Lemon Poppy Seed Muffins
- Honey Wheat Pumpkin Muffins
- One Bowl Applesauce Muffins
- Greek Yogurt Chocolate Chip Banana Muffins
- Chocolate Chip Zucchini Muffins
- Classic Blueberry Muffins
- Mini Cinnamon Sugar Applesauce Muffins
- Cinnamon Roll Muffins
Chocolate Chip Banana Muffins
- 1 cup mashed bananas (about 2-3 bananas)
- ½ cup granulated sugar
- ⅓ cup milk (I use whole milk)
- ¼ cup vegetable or canola oil
- 1 large egg
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup miniature chocolate chips
- granulated sugar (½ teaspoon for top of each muffin)
- Heat oven to 400°. Spray a 12-cup muffin pan with cooking spray. Set aside.
- In a mixing bowl, combine mashed bananas, sugar, milk, oil, and egg. Beat with a whisk until combined. Add the flour, baking powder, salt, and miniature chocolate chips. Stir with a wooden spoon or spatula just until combined.
- Divide batter evenly among the muffin cups. Each should be about half full. Sprinkle the top of each muffin with ½ teaspoon of sugar.
- Bake 12-16 minutes or until a toothpick inserted in the middle comes out clean OR you can gently press on the tops of the muffins and they should spring back and not look wet/underdone.** If the tops of the muffins are getting to browned, loosely lay a piece of tin foil over top the muffins for the last 5 minutes of bake time.
- Let cool in pan for 5-10 minutes and then remove to a cooling rack to cool completely. Or eat one warm!