Banana Chocolate Chip Muffin Recipe

Last week, I shared my excitement about eating rice and beans, and asked you all for recipes.  I have not had a chance to make any of them yet, but am very excited to try them out later.  However, I still wanted to share a recipe with you this week.  I created these muffins back in March and boy are they delicious!  I have cooked them a few times, and LOVE them!

Banana Chocolate Chip Muffins


  • 4 ripe Bananas
  • 1/2 cup Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • 1/3 cup Milk
  • 1 cup White Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Cocoa Powder
  • 2 cups Chocolate Chips (substitute about 1/4 pound Chocolate, chopped)

Preheat oven to 350 degrees. Grease muffin cups if you will not be using cupcake/muffin liners.  Put bananas in a stand mixer and mix for 30 seconds or so, to mash.  Add oil and sugar, blending until well combined.  Beat in eggs, vanilla, and milk.  Add flours, baking powder, baking soda, salt, and cocoa and mix until everything is incorporated.  At this point you can switch up the recipe as you prefer.  Either mix in all, half, or none of the chocolate chips.  Pour into muffin trays (I use a cookie scoop — takes two scoops) and top with remaining chocolate.  Bake at 350 degrees for 20 – 25 minutes, until toothpick comes out dry.

These muffins freeze very well.  You can also use two loaf plans and make banana bread with this recipe.  I feel somewhat healthy when I eat these, because they have some whole wheat flour in them!

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About Megan

Why hello there! I’m Megan! I live in Southern California with my husband, Matt and two adorable cats. Matt and I met during a church college group event and were married three years later on a sunny March day in 2008. Monday through Thursday I’m crunching numbers and doing bid work for a large construction company. During the rest of my time I cook, bake, crochet, sew and watch TV.

4 thoughts on “Banana Chocolate Chip Muffin Recipe

  1. Mmmm… I have some of those in my freezer from when you visited and forgot to take them home .. Saving them for you!

    I heard a radio commercial today for Mountain High yogurt that said you can substitute yogurt (Mountain High, of course)for 3/4 of the oil/fat in a recipe. Have you ever tried that? Seems it might make it a teensy bit healthier. I’d use 6 tablespoons of plain lowfat yogurt and 2 tablespoons of oil for this recipe … might be worth a try.

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