Easy Banana Chocolate Chip Muffin Recipe – Quick Baking Idea

Last Updated on 4 months by Neha Deshmukh

Easy Banana Chocolate Chip Muffin Recipe – Quick Baking Idea

Hey everyone! If you’re anything like me, you always end up with a bunch of ripe bananas sitting on your counter, begging to be used. And honestly, sometimes a banana bread just feels…too much. That’s where these easy banana chocolate chip muffins come in! They’re quick to whip up, wonderfully moist, and the perfect little treat for breakfast, a snack, or even a little dessert. I first made these when my kids were little, and they’ve been a family favourite ever since.

Why You’ll Love This Recipe

These muffins are seriously the best of both worlds. They’re super easy to make – perfect for beginner bakers or when you’re short on time. Plus, they’re incredibly delicious! The combination of sweet banana, rich chocolate, and a hint of cinnamon is just chef’s kiss. And let’s be real, who can resist a fluffy muffin studded with chocolate chips?

Ingredients

Here’s what you’ll need to make a batch of these delightful muffins:

• 4 small ripe bananas
• 1 large egg
• 1/3 cup brown sugar (about 60g)
• 1/4 cup vegetable or canola oil (60ml)
• 1/4 cup melted butter (60ml)
• 1 tsp vanilla essence (5ml)
• 1 tsp cinnamon powder (5g)
• 1/4 cup cocoa powder (30g)
• 1/2 cup chocolate chips (85g)
• 1.5 cups cake wheat flour/all-purpose flour (180g)
• 1 tsp baking powder (5g)
• 1 tsp bicarbonate of soda (5g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Bananas: Seriously, the riper the better! Those super spotty bananas are the sweetest and will give your muffins the best flavour. Don’t throw those overripe bananas away!
• Oil vs. Butter: I love using a mix of both. The oil keeps the muffins nice and moist, while the melted butter adds a lovely richness. You can use all oil or all butter if you prefer, but the combination is my go-to.
• Flour Power: I usually use cake wheat flour for a super tender crumb, but all-purpose flour works just fine too. If you’re using all-purpose, just be careful not to overmix the batter!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with cupcake liners. This is important – nobody likes a muffin stuck to the pan!
2. In a large bowl, mash those bananas really well with a fork. You want them nice and smooth, but a few little chunks are okay too.
3. Add the egg, brown sugar, melted butter, oil, vanilla essence, and cinnamon to the mashed bananas. Give it all a good mix until everything is nicely combined.
4. Now, in a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and cocoa powder. This helps prevent lumps and makes for a lighter muffin. Then, stir in those glorious chocolate chips!
5. Gently fold the dry ingredients into the wet mixture. Don’t overmix! A few streaks of flour are perfectly fine. Overmixing develops the gluten and can make your muffins tough.
6. Divide the batter evenly among the 12 muffin liners, filling each about halfway.
7. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the muffins cool on a wire rack before storing them in an airtight container. This is the hardest part – resisting the urge to eat them all right away!

Expert Tips

• Don’t skip the sifting! It really does make a difference in the texture of the muffins.
• If you don’t have cupcake liners, you can grease the muffin pan really well.
• For extra flavour, try adding a sprinkle of cinnamon sugar on top of the muffins before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I like one that already contains xanthan gum.
• Spice Level: Add a pinch of nutmeg or cardamom to the batter for a warmer flavour. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: During Christmas or New Year, add a sprinkle of festive sprinkles to the batter before baking for a cheerful treat.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a great addition to a brunch spread or a picnic basket.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use overripe bananas for this recipe?

Absolutely! In fact, more ripe bananas are better. They’re sweeter and easier to mash.

2. What’s the best way to prevent the muffins from sticking to the liners?

Good quality liners usually do the trick. If you’re worried, you can lightly grease the liners with cooking spray.

3. Can I freeze these muffins? If so, how?

Yes! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container.

4. Can I substitute the chocolate chips with other mix-ins like nuts or dried fruit?

Definitely! Walnuts, pecans, raisins, or cranberries would all be delicious.

5. What’s the difference between using vegetable oil and melted butter in this recipe?

Vegetable oil keeps the muffins moist, while melted butter adds flavour and richness. Using both gives you the best of both worlds!