Enjoy the delicious blend of bananas and chocolate in these Bakery Style Banana Chocolate Chip Muffins. Filled with melty chocolate chips and moist and sweet with ripened bananas, this recipe can be mixed up quickly and you'll have muffins on the table in 30 minutes!
A go-to recipe in our house, these muffins are just so quick to whip up that they've become a family favourite.
Muffins are convenient to grab for a quick breakfast and they can be warmed up in the microwave and they will taste like they came straight from the oven!
If you're looking for jumbo banana muffins with streusel topping, these muffins have received rave reviews on Pinterest and Instagram. The crunchy streusel topping is delicious.
YOU'LL LOVE THESE MUFFINS!
- basic ingredients
- no fancy equipment needed; mixed by hand
- soft, fluffy and moist
INGREDIENTS & SUBSTITUTIONS
- bananas - it's important to use ripened bananas for this recipe. Using bananas that haven't reached the stage where they have browned and softened will significantly change the flavour and sweetness. Medium-sized bananas is what I use.
- cooking oil - use whatever vegetable oil that you have on hand
- milk - I usually have 1% milk in the house and use it in all of my muffin recipes. You could substitute 2% or whole milk as well.
- eggs - large eggs are used in this recipe
- chocolate chips - you can use regular size or mini chocolate chips.
Step By Step Instructions
Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper cups and set aside.
Take eggs, butter and measured milk out of the refrigerator 30-60 minutes before baking. This will ensure soft, fluffy muffins
In a large mixing bowl, combine dry ingredients and chocolate chips
Make a well in the centre.
In a separate small mixing bowl, beat the egg.
Add in oil, milk and mashed bananas.
Pour the wet ingredients into the dry ingredients and stir only to moisten with as few strokes as possible, being careful not to overmix the batter.
The batter will be lumpy.
Fill prepared muffin pan ¾ full.
Bake at 400°F oven for 20 minutes. Muffin tops will be lightly browned and cook through. Test with a toothpick in the centre to ensure they are fully cooked.
STORAGE & FREEZING
Cool muffins completely and store in a covered container or zippered bag at room temperature. They will remain fresh for a few days. Pop them in the microwave for a few seconds to warm them up and enjoy those melty chocolate chips.
These muffins freeze well. Cool them completely, then wrap in foil or freezer-safe wrap or place in a zippered bag. Thaw for two hours at room temperature before serving.
FAQ'S
All ingredients should be at room temperature. Take them out of the fridge a half hour to 1 hour before baking. Use the freshest ingredients and check expiration dates on baking powder.
Yes. The texture and sweetness of the recipe will change significantly. For best results, use banana that are streaked dark brown and soft to the touch. They should show no signs of mold or rotting!
MORE MUFFIN RECIPES YOU'LL ENJOY
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Bakery Style Banana Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12
Description
Filled with melty chocolate chips and moist with bananas, these are a great way to use up those ripe bananas - we knew that you let them ripen so you could make this recipe.
Ingredients
1-¾ cups all purpose flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
½ cup chocolate chips
1 egg
¼ cup cooking oil
¼ cup milk
4 ripe bananas, mashed
Instructions
- Measure flour, sugar, baking powder, salt and chocolate chips into a large mixing bowl. Mix thoroughly.
- Make a well in the centre of the dry ingredients.
- In a separate small mixing bowl, beat egg, then add in oil, milk and mashed bananas
- Pour into the well with dry ingredients.
- Stir only to moisten with as few strokes as possible. The batter will be lumpy.
- Fill greased or paper-lined muffin tins ¾ full.
- Bake at 400°F oven for 20 minutes.
- Cool for one minute then remove and place on wire rack.
- Enjoy warm from the oven.
Notes
SUBSTITUTIONS
You can use milk chocolate, dark chocolate chips or chocolate chunks in this recipe.
STORAGE & FREEZING INSTRUCTIONS:
Cool muffins completely and store in a covered container or zippered bag at room temperature. They will remain fresh for a few days. Pop them in the microwave for a few seconds to warm them up and enjoy those melty chocolate chips.
These muffins freeze well. Cool them completely, then wrap in foil or freezer-safe wrap or place in a zippered bag. Thaw for two hours at room temperature before eating.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast recipes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 202
- Sugar: 18.8 g
- Sodium: 107.9 mg
- Fat: 8 g
- Carbohydrates: 32.7 g
- Protein: 2.9 g
- Cholesterol: 15.6 mg
Keywords: bakery-style banana chocolate chip muffins
Connie
Absolutely Uhmayzin ‼️😋
Incredibly easy to make. This recipe came together really fast.
So light & fluffy & Ohhhh Soooo goooood! Thank You for this inspiration, this one's a keeper for sure.
★★★★★
Sandra Flegg
Thanks Connie!
Tim
Banana and chocolate chips muffins were gone as fast as we made them!! Delicious recipe I enjoy the larger style bakery muffins.
★★★★★
Sandra Flegg
These banana chocolate chip mufffins consistently come out of the oven really moist and fluffy. My kids love them!
★★★★★