Whenever I have leftover bananas, I make these banana chocolate chip muffins. They’re always a hit. Some links in this post are affiliate links that earn me a commission if you purchase through them.
I have been posting recipes every Tuesday for almost four years now. It’s hard to believe that, yet I still have so many wonderful dishes to share with you.
You should see my cookbook collection. It is so inspiring to me to see so many different items that people have made, and that’s what inspires me.
I very rarely follow a recipe. And I often simply see something that looks interesting and then make it my own.
This week, I made banana chocolate chip muffins. Why? Well, first of all I had almost an entire bunch of bananas that were needing to be used.
And my exciting moment of the week was when I realized that Costco now carries organic coconut oil – something I’ve been wanting to try in my cooking and baking for a couple years now – especially with Little Miss’s dairy allergy.
I am so excited to have it in my pantry (read: garage) now, and it was perfect in these muffins. If you don’t have any dairy issues, feel free to use regular butter (not margarine) in place of the coconut oil.
The recipe has been written for butter, but you can replace butter with coconut oil on a 1:1 ratio for perfect results. Dairy free banana muffins are delicious!
I didn’t want to make banana bread because the loaves are so bulky. I figured that making these muffins instead would be perfect because I could freeze the leftovers and then pop them out whenever we needed a treat.
The proof they’re pretty good? I made almost 60 of these muffins because I had so many bananas (although each batch will make between 24 and 30 muffins, depending on how large you make them).
I went out on Wednesday to get my hair cut, and when I arrived home, there were maybe a dozen left. I’m still reeling from that.
How to make banana chocolate chip muffins
Preheat your oven to 350 degrees. Prepare your muffins tins either by placing muffin liners in them or by greasing them well.
In a large bowl, beat together the coconut oil (or butter) and brown sugar until lightened in color and texture. This will take a few minutes.
If you’re using coconut oil, it doesn’t come together in exactly the same manner as butter, but so long as you whip it to add in the air and get the sugar crystals to cut it, you’re good to go.
Add the salt, baking soda, baking powder, and cinnamon. Stir in until well combined, then add the flour. Mix the flour in until it is incorporated.
At this point, it will be very sandy looking and you’ll wonder if you’ve done something wrong. You haven’t. It’s ok.
In a small bowl, lightly beat the two eggs with a whisk. This will help add some lightness and texture to the muffins, as the bananas are very dense and heavy. You don’t need to beat them like scrambled eggs, but get them mixed up a bit at least.
Pour the egg slowly into the large bowl with the flour mixture while the beater is turning. This will help keep you from having dry patches and wet goo in other places.
As soon as the egg is incorporated, stop. You don’t want to overmix the flour, which will cause bubbles in your muffins. The batter still doesn’t look like batter, but trust me, you’re doing fine.
Peel your bananas. Start up your mixer on low again and put in the bananas one at a time.
As they mix, they will get chopped up and incorporate well. Personally, I like my banana muffins with a little more texture and chunk, which is why I do it this way.
If you want it completely smooth, use a fork to mash your bananas first, then add them to the batter. Add the chocolate chips and stir until just incorporated. Voila, you have batter!
I like to use a cookie scoop to deposit my muffin batter into my tins. It makes less mess, and it makes it easier for me to put the same amount of batter into each muffin cup.
I use my large scoop for these muffins. If you don’t have a muffin scoop, you can use a quarter cup measuring cup or get creative. Either way, you want to fill the muffin tins about 2/3 full.
If you have any open muffin cups after you’ve used all your batter, just place a little water into the cup. That will help keep the muffin tin from warping while you bake.
Bake the muffins for 25-30 minutes, until a cake tester comes out with just a few crumbs when inserted into the center. If it’s totally clean, you overbaked them.
Let them cool for a few minutes in the tins, then remove them and store them in an airtight container for up to five days.
I also had fun and made mini muffins. Because I can. People like eating little things, and mini muffins are no different.
Mini banana chocolate chip muffins bake for less time, so check them after 12-15 minutes to see how they’re doing, but you bake them at the same 350 degrees.
Have you ever made banana chocolate chip muffins with extra bananas?
- 5 T butter
- 1/2 c brown sugar
- 2 eggs, lightly beaten
- 3/4 t salt
- 1/2 t baking soda
- 1/4 t baking powder
- 1 t cinnamon
- 1 1/2 c flour
- 3-4 very ripe bananas
- 3/4 c chocolate chips
- Preheat your oven to 350 degrees. Grease muffin tins or add liner papers.
- In a large bowl, beat butter and brown sugar until lightened in color and texture.
- Add salt, baking soda, baking powder, and cinnamon. Stir until well combined, then add flour and mix the until incorporated.
- In a small bowl, lightly beat two eggs, then pour into large bowl with flour mixture while the mixer runs. Stop as soon as egg incorporates.
- Peel bananas. Add one at a time to batter while mixer runs on low, then add chocolate chips and stir until just incorporated.
- Fill muffin tins 2/3 full.
- Bake muffins 25-30 minutes at 350 degrees, until a toothpick comes clean when inserted into the center.
- Let cool 3-5 minutes in tins, then remove and store them in an airtight container for up to five days.
You can also make these as mini muffins. They bake for less time, so check them after 12-15 minutes to see how they're doing, but you bake them at the same 350 degrees.
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Nutrition Information:Yield: 30 Serving Size: 1 muffin
Amount Per Serving:Calories: 102 Total Fat: 4.8g Cholesterol: 18mg Sodium: 86mg Carbohydrates: 13.5g Fiber: .9g Sugar: 6.7g Protein: 1.5g