How do you make banana chocolate chip muffins?
Okay, guys. I tested 8 different versions of these muffins, varying everything from types of flour, sugar, even the size and shape of the chocolate. Here’s what I discovered:
- The addition of ¾ cup spelt flour was just enough to add nuttiness without drastically changing the light, airy texture that you get from all-purpose flour.
- Brown sugar gave the muffins a moist texture and deep amber color versus regular granulated sugar. I love the taste molasses adds to baked goods, so brown sugar is often my go-to!
- While I tend to prefer chopped or shaved chocolate in muffins and cookies, I had a strong preference for these mini chocolate chips. Yes, you get chocolate in every single bite and the mini chips hold their shape really well (unless of course you eat a muffin when it’s fresh out of the oven). Unfortunately, the shaved chocolate was messy and in some cases didn’t provide a strong enough ‘chocolate’ taste in each and every bite.
How long do these muffins bake?
If you make these in a standard muffin tin, they’ll take 20 minutes to bake.
Can I make these mini muffins?
Absolutely! The little mini muffins bake up in 12 minutes.
Can you freeze banana chocolate chip muffins?
YES! Seriously, muffins are such a great food to stock in the freezer! First, allow them to cool completely, then place in a freezer-safe storage bag or container. They will keep in the freezer for up to 3 months.
To defrost, simply place in refrigerator to thaw overnight or heat in a microwave in 30 second increments until hot, about 1 minute. Perfect with a large iced coffee!
Tips for making the best muffins:
- Make sure your eggs are room temperature — if you forget to leave them out, run them under luke warm water for about 30 seconds to get them to proper temperature quickly.
- DO NOT OVER MIX! The key to light muffins is to fold the ingredients together until just combined. If you see a few lumps or streaks of flour, TOTALLY FINE. However, over mixing your muffin batter will help to develop gluten, which while very good for bread ends up making dense, tough muffins. No, thank you.
- I like to space my muffins out in the pan when baking. Yes, this takes longer to bake everything, but it allows for more even heat to be distributed which means… bigger muffin tops! Everyone’s favorite! This is absolutely not a necessity, I just do it when I have the time.
- Bake until a skewer or cake tester inserted in the center of the muffins just comes out clean. No one likes a dry, overcooked muffin!
- Lastly, allow muffins to cool for at least 5 minutes in the pan before transferring to a wire rack to ensure they don’t fall apart.
A little something extra…
I think all bakery-style muffins should be topped with a good sprinkling of turbinado sugar. It adds that signature crunch that the bakeries I love most are known for. Also, an extra teaspoon of mini chocolate chips on top doesn’t hurt either!
Seriously, these muffins are so quick and easy. I have made them almost weekly for the last two months. That might have more to do with the fact that I often have bananas turning brown on my counter, but still.
These really are the best banana chocolate chip muffins. I hope you love them as much as I do!
If you make these Banana Chocolate Chip Muffins, please let me know by leaving a review below!
In the mood for more muffins? Check out the following recipes!
- Mini blueberry streusel muffins
- Whole wheat morning glory muffins
- Easy chocolate chip monkey bread muffins
- Lemon poppyseed muffins
- Chocolate funfetti mini muffins
Easy Banana Chocolate Chip Muffins
- Muffin tin
- 1 ½ cups brown sugar
- ¾ cup canola or vegetable oil
- 3 mashed overripe bananas see tip below
- 3 large eggs room temperature
- 2 cups all-purpose flour
- ¾ cup spelt flour
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp vanilla bean paste or 1 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 ¼ cups mini chocolate chips
- Turbinado sugar for sprinkling on top before baking
- Preheat oven to 350 F. Line a standard muffin tin with muffin liners (tip below) and spray with nonstick baking spray.
- In a large bowl, whisk together brown sugar, canola or vegetable oil, bananas eggs, and vanilla bean paste (or extract).
- In a separate bowl, whisk together flours, baking soda, cinnamon, and kosher salt.
- Whisk dry ingredients into wet ingredients until just barely incorporated (it’s ok to see some streaks of flour!), then carefully fold in chocolate chips.
- Divide muffin batter between prepared muffin tins fulling about 4/5 of the way to the top. Top each with a sprinkling of turbinado sugar and extra chocolate chips, if desired. (If you fill muffin tins to the very top, cook for 22 minutes!)
- Bake for 20 minutes, or until a skewer or cake tester inserted into the middle of the muffin comes out clean or with very few moist crumbs on it. Allow to cool for 5 minutes before transferring muffins to a wire rack to cool completely.
- Mini muffins bake in 12 minutes.
- I like to mash my bananas with a mortar and pestle for a really smooth texture.
- Time permitting, I like to alternate muffin tins and leave a space between each muffin — see above — to help ensure big muffin tops. If you can’t do this, no problem. Your muffin tops will be slightly smaller.
- Can substitute 1 tsp pure vanilla extract for vanilla bean paste.
- Can add additional chocolate chips on top of muffins before baking if you want the appearance of chocolate on top of each muffin.