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Bakery Style Banana Chocolate Chip Muffins


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.


1-3/4 cups all purpose flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 cup chocolate chips

1 egg

1/4 cup cooking oil

1/4 cup milk

4 ripe bananas, mashed


  1. Measure flour, sugar, baking powder, salt and chocolate chips into a large mixing bowl. Mix thoroughly.
  2. Make a well in the centre of the dry ingredients.
  3. In a separate small mixing bowl, beat egg, then add in oil, milk and mashed bananas
  4. Pour into the well with dry ingredients.
  5. Stir only to moisten with as few strokes as possible.  The batter will be lumpy.
  6. Fill greased or paper-lined muffin tins 3/4 full.
  7. Bake at 400°F  oven for 20 minutes.
  8. Cool for one minute then remove and place on wire rack. 
  9. Enjoy warm from the oven.



You can use milk chocolate, dark chocolate chips or chocolate chunks in this recipe.


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


  • 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