We think our recipe for Banana Muffins with Chocolate Chips is possibly one of the best recipes around. But we will let you decide! These muffins are soft, moist, and full of flavor.
Banana Muffins with Chocolate Chips
We have tried so many variants of this recipe to find the perfect combination of chocolate and banana, where you can actually taste the banana, unlike so many other recipes.
The problem with so many other online recipes is that they’re either bland or far too dry. Once you try this recipe, you will never need another one again.
If you don’t believe us then give this recipe a try and let us know what you think 🙂
Ingredients for Banana Muffins with Chocolate Chips
- Self-Raising flour: You will need self-raising flour; unfortunately, we haven’t tested any substitutes for this recipe.
- Oat bran: This helps give a little extra flavor and texture to the muffin.
- Superfine sugar: Use superfine or granulated sugar.
- Brown sugar: Using brown sugar adds a rich sweet caramel-like flavor.
- Butter: Unsalted melted butter should be used; avoid using salted butter.
- Milk: Whole milk or full-fat milk should be used; bring it to room temperature before using it in the recipe.
- Eggs: We used large free-range eggs, including the shell, weighing around 2oz (56.8g) each. Bring the eggs to room temperature, so they mix easier.
- Bananas: Medium-ripe bananas are best for this recipe, where the bananas are yellow with some black spots.
- Dark Chocolate chips: Use a good quality 70% cocoa chocolate chip. Milk chocolate chips can also be used as a substitute.
How to make Banana Muffins with Chocolate Chips
- Add dry ingredients: Place the dry ingredients (except for the chocolate chips) into a mixing bowl.
- Mix dry ingredients: Stir the dry ingredients together, then make a well in the middle.
- Wet ingredients: In another mixing bowl, mash the banana and then add the wet ingredients (you don’t need to use two bowls as we did!).
- Whisk wet ingredients: Make sure that the wet ingredients and banana are well combined.
- Dry and wet ingredients: Add the wet bowl to the dry bowl, and using a spatula, stir only a few times.
- Add choc chips: Into the bowl after combining the wet and dry ingredients.
- Stir in chocolate chips: Again, stir in the chocolate chips without over-mixing.
- Fill muffin liners: Fill until 2/3 full. Try not to overfill. Add some choc chips to the top once filled. Now place the tray into the oven for around 18 minutes to bake. Once ready, allow the muffins to cool before eating.
We have more recipes for you!
- White Chocolate Cookies With Macadamia Nuts: Keep a stash of these in an air tight container for when those urges for a sweet treat kick in!
- Lemon Poppy Seed Muffins: Sweet and zesty muffins that are also soft and moist.
- Apple Crumble Slice: A family favourite that is tasty warm or cold, add vanilla custard for an extra special treat.
Banana Muffins With Chocolate Chips
Bursting with banana and chocolate, these muffins are perfectly moist and delicious.
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Servings: 12 serves
Ingredients
- 8.8 oz self-raising flour
- 2.5 oz oat bran
- 6.5 oz superfine sugar
- 2 oz brown sugar packed
- 3.5 oz unsalted butter melted
- 6.7 floz milk room temperature
- 2 eggs large, room temperature
- 16.9 oz bananas medium ripe , mashed
- 3.5 oz dark chocolate chips
Instructions
- Preheat oven: Preheat oven to 415°F (210°C). Line a 12-Muffin pan with muffin liners or grease thoroughly with butter if you don't have liners.
- Dry ingredients: Sift flour into a large mixing bowl, add superfine sugar, brown sugar, and oat bran, mix well, make a well in the middle, and set aside.
- Wet ingredients: In a second mixing bowl, using a fork, mash the banana until it's a smooth consistency. Then add melted butter, milk, and eggs and mix well.
- Combine wet and dry ingredients: Pour wet ingredients into the well of the dry ones. Stir with a spatula or metal spoon just a few times.
- Add chocolate chips: Continue to stir all ingredients until just combined, but don't over-mix. Remember that it's okay to have some lumps and some dry flour still showing in the batter; it's normal and a good sign for light and fluffy muffins.
- Fill muffin liners: Fill the muffin liners with the batter until 2/3 full (around 2 – 3 scoops each); you can add some extra choc chips to the tops at this point if you like.
- Bake: Bake the muffins for 18 minutes or until golden, or you can check with a skewer, insert it into the middle, and if it comes out clean, they're ready.
- Allow to cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.
Nutrition
Serving: 1serve | Calories: 327kcal | Carbohydrates: 54g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 29mg | Potassium: 293mg | Fiber: 3g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
