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Home » Breakfast

Banana Chocolate Chip Muffins

Last updated on February 23, 2022Originally published January 22, 2019Leave a CommentSabine

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Enjoy these Banana Chocolate Chip Muffins for breakfast or dessert. They are easy to make and call for 11 ingredients and 15 minutes of hands-on preparation time. They are super soft and moist and come with a crunchy streusel topping. By the way, have you tried my banana walnut muffins?

Banana Chocolate Chip Muffins and Mini Banana Chocolate Chip Muffins for breakfast with milk cup

Jump to:
  • Instructions
  • Top tips
  • Substitutions
  • Variations
  • Storage
  • Related recipes
  • Recipe

Instructions

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk mashed bananas and sugar until combined. Slowly stir in oil. Then add eggs and vanilla.

Wet ingredients mixed together in a bowl

Add dry ingredients and whisk to combine.

All ingredients mixed together in a bowl

Fold in chocolate chips and banana chunks. The batter is thick enough that you can easily spoon it with an ice cream scoop or tablespoon into the liners.

Banana Chocolate Chip Muffins Batter in a bowl

In a medium bowl, make the streusel topping. Combine flour, brown sugar, and butter with your fingers until it has a crumbly structure. This works best when the butter is very cold and cubed when combining it. Sprinkle on top of the batter evenly.

Although you could leave out the topping, I have to say that the crunchy topping is irresistible and fits the muffins perfectly.

Streusel topping in a bowl

Then spoon the batter into 19-20 muffin liners. Use one or two 12 muffin pans. When you make mini muffins, spoon the batter into 55-56 mini muffin liners. Detailed baking instructions below.

Fill the liners between ¾ to almost full, as you can see in the picture below:

Banana Chocolate Chip Muffins Batter in a muffin pan

Then top with streusel and bake.

Banana Chocolate Chip Muffins Batter in a muffin pan with streusel on top

Top tips

  • Don't use an electric mixer. Use a whisk and stir at every step just as long as the ingredients are combined. They dry out when you overmix them. With mixing as little as possible, you make sure that they are super soft and moist.
  • They are made with oil to keep them extra soft and moist. There is no milk added because the mashed bananas and the oil add enough moisture that there is no need for extra milk.
  • The secret to high-doomed bakery-style muffins is a high baking temperature in the beginning. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning. The high temperature acts as a booster. After 5 minutes, turn down the temperature and continue baking.

Substitutions

If you are looking for a healthy, gluten-free, or vegan option, I got you covered.

Substitute...

  • applesauce for canola/vegetable oil 1:1
  • healthier oil, like coconut for canola/vegetable oil 1:1 (opt in for a mild-flavored oil)
  • ⅓ cup honey or maple syrup for ½ cup sugar
  • Bob's Red Mill gluten-free flour for all-purpose flour 1:1
  • flax eggs for eggs 1:1

If you go for a healthier version, you might want to skip the crunchy sugar topping as well. Therefore, you could top the muffins with some chopped nuts for extra crunch.

Variations

Small batch

Just divide the recipe in half. You will get about 10 muffins instead of 20.

Make them mini

Make the recipe as described. Fill the batter into about 55 mini muffin liners. Adjust the baking time as follows: Preheat oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.

Be careful. Mini muffins overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constant at 350°F from the beginning till the end. There is no high-temperature phase in the beginning. It would be too risky to overbake them, and then they dry out.

Dividing the recipe by half leads to about 27-28 mini muffins.

Mini Banana Chocolate Chip Muffins Batter in a mini muffin pan

Storage

You can store them in an airtight container at room temperature up to 3 days. If stored in the fridge, they stay fresh up to 1 week. However, they are best eaten at room temperature and in the first two days.

If you plan to freeze the muffins, let them cool completely. Then wrap each muffin tightly in plastic wrap, one by one. Place the wrapped muffins in freezer bags and remove as much air as possible. They freeze well up to 3 months.

To thaw, unwrap the muffins and place them on the counter. They need about 1-2 hours to come to room temperature.

Bitten Banana Chocolate Chip Muffins at breakfast overhead shot

Related recipes

You really love banana recipes? Try banana bread, banana cake, or banana cupcakes as well.

Recipe

Banana muffins and a cup of milk

Banana Chocolate Chip Muffins

5 from 1 vote
Author Sabine Venier
Calories: 229kcal
Servings: 20 muffins
Prep 15 minutes
Cook 16 minutes
Total 26 minutes
Print Pin Rate
Enjoy them for breakfast or dessert. Instructions for small batch or mini muffins, making them healthy, gluten-free, vegan, etc. provided. They are easy to make and call for 11 ingredients and 15 minutes of hands-on preparation time. They are super soft and moist and come with a crunchy streusel topping.

Ingredients
  

muffins

  • 2 cups all-purpose flour (240g)
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 10.5 oz mashed or pureed ripe bananas (1 cup / 300g)
  • ½ cup granulated white sugar (100g)
  • ½ cup canola or vegetable oil (120ml)
  • 2 large eggs
  • 2 vanilla beans* (2 teaspoon vanilla extract)
  • 1 cup semi-sweet chocolate chips (175g)
  • 1 medium ripe banana, chopped

streusel

  • ⅜ cup all-purpose flour (45g)
  • ¼ cup brown sugar (50g)
  • 3 tablespoon cold butter, cubed (43g)

Instructions

  • Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
  • Make the muffins: Combine flour, baking powder, and salt in a medium bowl. Set aside.
  • In a large mixing bowl, using a whisk, stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in chocolate chips and banana chunks just until combined. Set aside.
  • Make the streusel: In a medium bowl combine flour, sugar, and butter and mix with your fingers until you have a crumbly mixture. 
  • Assemble: Divide batter into muffin liners and sprinkle with streusel (and a few additional chocolate chips on top if desired). Fill liners between ¾ and almost full. Look at the step-by-step photos above. You will get about 20 muffins. 
  • Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 11-13 minutes or until a toothpick in the center comes out clean. Don't overbake or your muffins will end up dry. Let cool for about 10 minutes then transfer to a wire rack to cool completely. 
  • Store leftovers in an airtight container at room temperature up to 3 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Mini muffins
When you want to make mini muffins, line three 24 mini muffin pans with about 55 mini muffin liners. Bake mini muffins for about 6-8 minutes or until a toothpick comes out clean. Be careful, they overbake very quickly because of their small size.

Substitutions
You could consider the following substitutions:
Replace...
  • vegetable/canola oil with applesauce 1:1
  • ½ cup white sugar with ⅓ cup honey or maple syrup
  • vegetable/canola oil with healthier oil like coconut 1:1 (opt in for a mild-flavored oil)
  • all-purpose flour with Bob's Red Mill gluten-free flour 1:1
  • eggs with flax eggs 1:1

Small batch
For a small-batch version, divide the recipe in half.

Recommendations
  • Read the blog post for additional information regarding freezing, storage, etc.
  • Watch step-by-step photos to see the required consistency in every step. 
  • Watch the 1-minute video to see the whole process.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 229kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 3gCholesterol: 26mgSodium: 84mgPotassium: 215mgFiber: 1gSugar: 13gVitamin A: 100IUVitamin C: 1.8mgCalcium: 41mgIron: 1.5mg
Course Breakfast, Dessert
Cuisine American
Keyword Banana Chocolate Chip Muffins
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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