These moist banana muffins with chocolate chips are about to become your new favourite. They are loaded with flavour and simple to make. Make this your new go-to banana and chocolate chip muffins recipe.
Moist Banana Muffins With Chocolate Chips
Everyone should have a favourite banana choc chip muffins recipe in their repertoire. This is one of the best recipes for using up overripe bananas and an easy lunch box alternative to banana bread.
Plus how good are bananas and chocolate chips together anyway! It’s a match made in muffin heaven!
These moist banana chocolate chip muffins are a favourite in our household (closely followed by our mango banana muffins and oat banana applesauce muffins) and one we make often since we aren’t always quick enough to eat the bananas before they turn brown and turn my kids right off…
Are My Bananas Too Ripe?
When it comes to baking with bananas, the more ripe your bananas are, the better. Even when they are starting to get a bit gross and squishy.
They are easier to mash and tend to mix better into recipes when they are really ripe. It can be hard work to mash unripe or just-ripe bananas. Plus they often leave lumps, so go with the ones that are on the browner side if you have them.
But the best part is the fact that they have a stronger banana flavour to give you a great flavour burst in your baking!
What If I Don’t Have Time To Make Banana Muffins Now?
If you’ve got over-ripe bananas and need to use them up but don’t have the time for baking, there’s an easy solution.
Yep, that’s right. You can freeze bananas.
This is one of the best ways to avoid your bananas getting beyond the point of use so you can reduce waste. And you don’t even need to do anything fancy with them either.
I stick my whole bananas in the freezer door. However, if they aren’t yet too squishy, you can peel them and seal your bananas in bags instead.
Then just pull them out to defrost an hour or two before you are ready to bake.
Gluten-Free Banana Chocolate Chip Muffins
If you want to make your banana muffins gluten-free, you can do so easily. Simply switch out your 2 cups of plain flour with one of these substitutes instead:
- Oat flour
- Buckwheat flour
- Rice flour
Ensure your flour substitutes are marked gluten-free on the packaging and note that the flavour will change slightly, depending on which you use.
How To Store Your Banana Chocolate Chip Muffins
Allow your muffins to cool completely on a cooling rack or benchtop. Once cooled, transfer to an airtight container that is lined with paper towelling.
The paper towelling will help reduce moisture in your container and keep your muffins fresh longer. They can remain at room temperature for 2-4 days, depending on temperatures and time of year.
Freezing Banana Muffins
If you want to freeze your choc chip banana muffins for later, once completely cooled, wrap muffins individually in plastic cling wrap or in small zip-lock bags.
They can remain stored in the freezer for up to 2 months. While still edible after this time, the quality will start to decline.
There are few things easier than muffin recipes for making yummy snacks for home or school. We are big fans in our household of making and freezing muffins ready for school lunch box packing and they make great on the go breakfast or lunch options too.
- 2 cups plain flour
- 1 cup chocolate chips
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 3 very ripe bananas, mashed
- 2 large eggs, beaten
- 1/4 cup greek yogurt (I recommend full or low-fat)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 180 degrees Celcius (350F).
- Prepare a 12-cup standard-size muffin tin.
- In a large bowl, whisk the flour, sugar, baking soda, salt and chocolate chips together.
- Combine bananas, yogurt, eggs and vanilla in a separate bowl.
- Fold the wet ingredients into the dry until just combined.
- Spoon batter evenly into the muffin tray.
- Bake until golden brown on top, approximately 20-25 minutes.
- Serve muffins warm or at room temperature. Enjoy!
For fluffy, moist banana muffins, ensure you fold in your wet ingredients until just combined. Avoid over mixing.
This mixture makes 12 large muffins. If you prefer smaller muffins, add slightly less mixture to each muffin tray section and use a second tray for the excess.