Easy Banana Chocolate Chip Muffin Recipe – Wholewheat & All Purpose Flour

Last Updated on 1 month by Neha Deshmukh

Easy Banana Chocolate Chip Muffin Recipe – Wholewheat & All Purpose Flour

Introduction

Okay, let’s be real – who doesn’t love a good muffin? Especially one that’s packed with banana goodness and melty chocolate chips! I first stumbled upon this recipe when I was looking for a way to use up a bunch of overripe bananas, and honestly, it’s been a family favourite ever since. It’s super easy, comes together quickly, and the combination of all-purpose and wholewheat flour gives it a lovely texture. Plus, it’s a great way to sneak in a little extra goodness! These muffins are perfect for breakfast, a snack, or even a little treat with your evening chai.

Why You’ll Love This Recipe

This banana chocolate chip muffin recipe is a winner for so many reasons! It’s incredibly simple, even if you’re a beginner baker. The blend of flours makes them soft yet satisfying. And let’s not forget the classic combo of banana and chocolate – it’s just always a good idea. They’re also wonderfully adaptable, so you can easily customize them to your liking (more on that later!).

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 cup all-purpose flour (about 120g)
• 0.5 cup wholewheat flour (about 60g)
• 1 tsp baking powder
• 1 large banana
• 0.67 cup milk (about 160ml)
• 0.33 cup oil (about 80ml)
• 0.67 cup sugar (about 150g)
• 1 egg
• 0.5 cup chocolate chips (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Banana Varieties & Ripeness: The riper the banana, the sweeter and more flavorful your muffins will be. Seriously, those spotty, almost-black bananas are gold for baking. I prefer using Cavendish bananas, but any variety will work.
• Flour Blend – All Purpose vs. Wholewheat: I love using a mix of all-purpose and wholewheat flour. It gives the muffins a nice texture – soft but with a little bit of substance. You can adjust the ratio to your preference, or even use all all-purpose if that’s what you have.
• Oil Choice – Impact on Texture: I usually use a neutral-flavored oil like sunflower or canola oil. It keeps the muffins nice and moist. You could use melted coconut oil for a subtle coconut flavour, but it will change the texture slightly.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners. This makes cleanup a breeze!
2. In a large bowl, mash the banana until it’s nice and smooth. No big chunks allowed!
3. Sift together the all-purpose flour, wholewheat flour, and baking powder into the bowl with the mashed banana. Sifting helps to avoid lumps and makes the muffins lighter.
4. Add the milk, oil, sugar, and beaten egg to the bowl. Whisk everything together until it’s well combined. Don’t overmix – just until everything is incorporated.
5. Gently fold in the chocolate chips. Be careful not to overmix, or you’ll end up with tough muffins.
6. Using an ice cream scoop (this is my secret weapon for even muffins!), divide the batter evenly into the muffin cups, filling them about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use an ice cream scoop for perfectly portioned muffins.
• A toothpick is your best friend – it’s the easiest way to check if the muffins are done.

Variations

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

• Vegan Banana Chocolate Chip Muffins: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk and ensure your chocolate chips are vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Banana Chocolate Chip Muffins: Use a gluten-free all-purpose flour blend. Make sure your baking powder is also gluten-free.
• Spice Level – Adding Cinnamon or Nutmeg: A teaspoon of cinnamon or nutmeg adds a lovely warmth to these muffins. My grandmother always added a pinch of cardamom too!
• Festival Adaptations – Diwali or Birthday Treats: Add a sprinkle of chopped nuts (like almonds or pistachios) on top before baking for a festive touch.

Serving Suggestions

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

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to a week.

FAQs

• Can I use overripe bananas for this recipe? Absolutely! In fact, more ripe bananas are better. They’ll add more sweetness and moisture.
• Can I substitute the oil with butter or ghee? You can, but it will change the texture. Melted butter or ghee will give the muffins a richer flavour, but they might be a little less moist.
• How can I prevent the muffins from sticking to the liners? Make sure you’re using good quality muffin liners. You can also lightly grease the liners with cooking spray.
• What’s the best way to store leftover muffins? An airtight container is key! This will keep them from drying out.
• Can I freeze these banana chocolate chip muffins? Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.