Simple Banana Chocolate Chip Muffins

"this is from bon appetit. my kids love them and i always double the recipe so they will last at least 2 days."
 
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photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Anonymous photo by Anonymous
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
50mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • mix dry ingriedients together.
  • mix wet ingriedients together.
  • stir banana mixture gently into the dry ingriedients till just moist.
  • stir in chocolate chips.
  • divide into 12 lined muffin cups and bake at 350°F about 30 minutes.

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Reviews

  1. This is an easy and quick recipe that's great for my kids. I always have frozen ripe bananas so I just thawed a bunch and whipped up these muffins. Instead of melted butter I used applesauce and I cut the sugar down to 1/2 cup. (applesauce has it's own sweetness too) so it became a low fat and very healthy recipe. I made mini muffins so I had to reduce the baking time to 15 mins. This was just the recipe I was looking for - thanks!
     
  2. Oh YUMMY!! I was a naughty girl though, I added 3 large bananas instead of 2, but it turned out really moist and packed with banana flavour!! I also added a teaspoon of vanilla extract to the final mixture. I also cut down the sugar to 1/2 a cup, but added a tablespoon of honey. Just healthier...:) . I think i'll go buy more bananas now!
     
  3. oh wow! these were yumm!! Very moist and my 3 yr old who wont eat bananas gobbles them up! My 22month old love them too!! Very easy to make and cooked up nicely. I did add a dash of cinnamon and brown sugar :) Thanks so much!
     
  4. What a very good recipe! We love bananas but always seem to end up with a couple at the end of the week that are destined for a banana bread. This is a great alternative and I am happy to be able to add another banana recipe to my cooking arsenal! These muffins are nice and light and moist and the banana flavor is balanced and not at all overwhelming. The chocolate chips are decadent and make these muffins a real treat with a glass of milk or cup of tea. I might add a touch of cinnamon and vanilla next time(because I love those flavors) and am going to try cutting the fat by substituting applesauce for half of the butter quantity. Thanks for a lovely recipe and a great way to use bananas.
     
  5. Fantastic!! I absolutely LOVE the cripy and slightly chewy egde the muffin top gets (it's a texture thing). The taste was great, although I think I undercooked mine a bit by accident. I used 3 bananas and 1/2 my sugar was brown, plus I added a bit of vanilla extract. Maybe because of my changes or maybe because the recipe call for only one egg, they didn't seem to rise very much. But no matter, this is an absolutely amazing muffin. Thank you so much for posting. This will be my go to banana muffin recipe from now on!
     
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Tweaks

  1. These muffins were really good. I'd say they had a 4 star taste as I made them. However, I made them for Passover, which means that I had to use matzo meal instead of flour. Anyone who has cooked for Passover knows how impossible it is to get a recipe for edible baked goods, so this recipe gets a bonus star for that. As suggested, I used 3 bananas and a little bit of vanilla.
     
  2. Oh YUMMY!! I was a naughty girl though, I added 3 large bananas instead of 2, but it turned out really moist and packed with banana flavour!! I also added a teaspoon of vanilla extract to the final mixture. I also cut down the sugar to 1/2 a cup, but added a tablespoon of honey. Just healthier...:) . I think i'll go buy more bananas now!
     
  3. This is an easy and quick recipe that's great for my kids. I always have frozen ripe bananas so I just thawed a bunch and whipped up these muffins. Instead of melted butter I used applesauce and I cut the sugar down to 1/2 cup. (applesauce has it's own sweetness too) so it became a low fat and very healthy recipe. I made mini muffins so I had to reduce the baking time to 15 mins. This was just the recipe I was looking for - thanks!
     
  4. SO RICH! I took things up a notch by topping these with crumb topping #40276- came out beautiful! Family loved these so much that I made them 3 times in one week. I substituted pecans for the chips once (marvelous) and one time put in 1/4 c. of butter rather then 1/4 lb. (read the recipe wrong)- they still tasted and looked great. Thanks Kimbearly for such a delightful and versatile recipe.
     

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