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!

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

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.

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.

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.

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.

How to make chocolate chip banana muffins:

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

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