If you’re on the hunt for a tasty and straightforward snack, banana chocolate chip muffins are a solid choice. These muffins bring together the natural sweetness of ripe bananas and the richness of chocolate chips, making for a satisfying treat. They’re perfect for breakfast, giving you a sweet start to the day, or a hearty afternoon snack to keep you going. Toss one in your lunch for a nice surprise – everyone loves a good muffin!
Using Overripe Bananas
Got some overripe bananas lying around? This recipe is the perfect way to put them to good use. Ripe bananas are sweeter and add moisture to these banana chocolate chip muffins, ensuring they come out soft and flavorful.
Great for Any Occasion
These muffins work well for any setting—whether you’re hosting a casual get-together, celebrating a special occasion, or just craving something sweet at home. They’re easy to make and can be customized to fit your taste. Want to add some nuts or a hint of cinnamon? Go for it!
Easy Storage and Freezing
Another plus is how well these muffins store. They’ll stay fresh in an airtight container for a few days, and you can easily freeze them for later. Just bag them up and toss them in the freezer. When you’re ready to enjoy, thaw them out or warm them in the microwave.
Looking for a banana bread recipe instead? Try Easy Banana Bread – In the Oven in 10 Minutes!
Banana Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 2 cups self-raising flour
- ¾ cup caster sugar
- ¼ tsp salt
Wet Ingredients
- 2 large bananas mashed
- 1 egg
- ⅓ cup vegetable oil
- ⅓ cup milk
Other Ingredients
- 1 cup chocolate chips
Instructions
- Pre-heat the oven to 180℃.
- Grease or line 12 muffin tins.
- Combine the dry ingredients (2 cups self-raising flour, ¾ cup caster sugar and ¼ tsp salt) in a large mixing bowl.
- Combine the wet ingredients (2 large bananas, 1 egg, ⅓ cup vegetable oil and ⅓ cup milk) in another mixing bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix the batter, it's ok if it's lumpy.
- Add 1 cup chocolate chips to batter and stir to combine.
- Spoon the batter evenly into the 12 muffin tins. Optionally, add a chocolate chip on top of each.
- Bake for 25 minutes or until golden and a toothpick comes out clean.
- Leave to cool in the tins for 5 minutes, before turning out onto a cooling rack.
- Serve warm with butter.
Notes
- You want overripe bananas for this recipe, browner the better!
- Muffins freeze really well, wrap in a paper towel and microwave for 30 seconds on high.
