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Banana chocolate chip muffins

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As a busy Mum of two I like to make sure that always have snacks on hand for the school run. These banana chocolate chip muffins are always a hit with my little ones and both my one-year-old and six-year-old love them.

Making banana muffins is a fantastic way to use up leftover bananas, especially if you have ones that have passed their best.

Bananas can be one of the biggest sources of food waste in both homes and supermarkets so I always love to make sure that I am using every single one.

Little tips to cut food waste can actually make a surprising difference both for the environment and for your household budget.

Most of the ingredients in this muffin are things that you are going to be able to find in your cupboard, or pantry, even if you are an infrequent baker.

Also, these freeze well, taste great fresh from the oven hot and last for at least three days in an airtight container. Although they rarely last this long in my house anyway as they’re so tasty!

Chocolate chip banana muffins on wooden serving trays on a woven brown serving tray with handles. There is a blue napkin and a rose gold fork

Ingredients for chocolate chip banana muffins:

3 bananas

1 egg

180g of white sugar

80g butter (melted)

225g of plain flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

100g chocolate chips

A glass jar filled with caramel sauce and a brushed aluminium teaspoon sits above a heart shaped ramekin filled with vanilla ice cream and salted caramel sauce. It is set against a yellow backdrop.

How to make banana chocolate chip muffins:

Pre-heat your oven to gas mark 4 – 175C / 350F.

Mash the bananas in a large bowl.

Add the egg.

Mix together until just combined.

Add the white sugar.

Add the melted butter.

Mix together, only until just combined.

Add the plain flour, baking soda, baking powder and salt.

Mix again until just mixed, don’t over mix, you don’t want to ruin the mixture.

Add the chocolate chips lastly.

Use muffin cases and bake in a muffin tray for 25 minutes.

A red Le Creuset dish with vanilla ice cream and chocolate sauce. There is a pot of chocolate sauce in the background with a metal spoon in it and the backdrop is blue and gold

Can you use an alternative flour for these muffins?

You could use self raising flour but then you will want to cut down on the baking agents to ensure that these do not overflow the muffin tin. I haven’t tried this method so can’t give exact details.

Personally I love that this recipe uses plain flour, as this is something that I always have on hand.

Can you use brown sugar instead of white sugar?

Yes, you can. This will give it a little bit of a different flavour, with a little bit more depth, and will increase the cost per muffin slightly, however it will also work well if you do not have white sugar/granulated sugar or caster sugar to hand.

Cooked chocolate chip muffins in a baking tray with text overlay that says ultimate chocolate chip muffins

What to serve with banana chocolate chip muffins?

We love to enjoy these as they are, but if you want to mix it up then consider a chocolate sauce, caramel sauce or even considering cutting them in half and filling with whipped cream and jam, like you would a fruit scone.

Want to make these high protein banana muffins?

You could look to remove 20g to 40g of plain flour and replace this with protein powder if you want to get a slightly higher protein muffin.

This does change the taste slightly, however if you are a protein powder user then you will be prepared for this.

Iced and bare lemon and poppyseed muffins with a text overlay that says lemon poppyseed muffins - just like coffee shop ones!

Can you make these muffins with margarine?

Yes, absolutely. You can use margarine or butter. Just ensure that when you are melting it that you do not burn it in the microwave or when using a bain-marie.

Want to freeze these banana chocolate chip muffins? 

Yes, I’d recommend you freeze these once they have been cooked and then defrosting for 1-2 hours on a plate before eating.

Triple chocolate muffins on a cooling rack with text overlay that says triple chocolate muffins

How to make chocolate chip banana muffins:

Chocolate chip banana muffins on wooden serving trays on a woven brown serving tray with handles. There is a blue napkin and a rose gold fork
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Banana chocolate chip muffins

Delicious soft, fluffy banana muffins packed full of chocolate chips.
Course Dessert
Cuisine British
Keyword banana, chocolate, muffin
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 237kcal
Author Katykicker

Ingredients

  • 3 bananas
  • 1 egg
  • 180 g of white sugar
  • 80 g butter melted
  • 225 g of plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 100 g chocolate chips

Instructions

  • Pre-heat your oven to gas mark 4 – 175C / 350F.
  • Mash the bananas in a large bowl.
  • Add the egg.
  • Mix together until just combined.
  • Add the white sugar.
  • Add the melted butter.
  • Mix together, only until just combined.
  • Add the plain flour, baking soda, baking powder and salt.
  • Mix again until just mixed, don’t over mix, you don’t want to ruin the mixture.
  • Add the chocolate chips lastly.
  • Use muffin cases and bake in a muffin tray for 25 minutes.

Nutrition

Calories: 237kcal

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Chocolate chip banana muffins on wooden serving trays on a woven brown serving tray with handles. There is a blue napkin and a rose gold fork
Recipe Rating




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