Banana Chocolate Chip Muffins

star rating (102) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 muffins

Recipe photo

These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips or bits, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture.

After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.

Banana Chocolate Chip Muffins

star rating (102) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 muffins
Published: 05/03/2010

Ingredients

Tips from our bakers

  • Cinnamon Flav-R-Bites vs. cinnamon chips — which should you use? Flav-R-Bites have stronger cinnamon flavor; chips have a softer, more "melty" texture. If you use the Flav-R-Bites, letting the batter rest for 30 minutes before baking soften the bites up nicely.
  • To make mini muffins: Scoop the batter into lightly greased (or paper-lined) mini muffin pans. Bake for 18 to 20 minutes, or until muffins test done. Yield: 30 to 35 mini muffins.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.

2) In a medium-sized mixing bowl, beat together the butter and sugar till smooth.

3) Beat in the mashed banana, then the egg, flavorings, and milk.

4) Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

5) Stir in the chocolate chips, walnuts, and cinnamon chips.

6) If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F.

7) Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.

8) Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

9) Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

Yield: 12 to 14 muffins.

Nutrition information

Serving Size: 1 large muffin Servings Per Batch: 14 Amount Per Serving: Calories: 320 Calories from Fat: 140 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 30mg Sodium: 190mg Total Carbohydrate: 42g Dietary Fiber: 3g Sugars: 24g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/01/2015
  • ck30 from KAF Community
  • I followed this recipe to a T. Wow, Very disappointed. It was overload w/chips that were not a good flavor match and a bland flavorless batter as well ( yes my bananas were speckled & ripe ). Would not recommend, and this is not the first let down recipe from KAF. I'm sorry but this went in the trash after 1 bite.

    We're sorry to hear these banana muffins did not bring the flavor you were expecting. We will admit that using the chocolate chips, walnuts, and the cinnamon chips makes for a chip-packed muffin, which we really love. If you aren't the type of person who loves chips and chunks of flavor in your muffin, then this recipe may not be for you. One tip for enhancing the banana flavor of this muffin or any banana bread is to add 1/4-1/2 a teaspoon of banana extract, which we offer through the Shop section of our website. Or, for a different twist you could use 1/4 teaspoon of our Fiori di Sicilia, which blends orange blossom and vanilla beautifully. We hope you find the recipe you are looking for. Happy baking! Kye@KAF

  • star rating 04/16/2015
  • Ashley from Madison, WI
  • Made these because I had some gnarly looking bananas left over on the counter. These are a very kid-friendly recipe, but maybe just a bit little too sweet for adults. I followed the recipe as written, except used chocolate chunks instead of chips.
  • star rating 02/15/2015
  • Jennifer from Castle Rock, Colorado
  • These are good but a bit sweet for me, and I like sweet things. More like a dessert than a breakfast. I made them exactly as written. Next time I will only add 1/2 cup each of the chocolate and cinnamon chips. I think they will be perfect (for my tastes) then.
  • star rating 02/07/2015
  • javadiva from chicagoland
  • My go-to banana muffin recipe! OMG The BEST! I did not add the nuts or any other chips besides the chocolate chips. I did use coconut flavoring with caution, I was afraid of it messing with banana cc muffins, but I'm happy I used it, it really heightened the mmmmmm factor.
  • star rating 01/30/2015
  • MaryB6 from KAF Community
  • My 12 year old daughter made these and the whole family LOVED them. Big, moist and filling in the best way!
  • star rating 01/19/2015
  • Caity from Decatur, GA
  • Very easy, nice texture, good flavor. I made mini muffins for an event and they were gone in minutes. 15 minutes was about right for the mini muffins. It was enough for 24 mini and 2 normal sized muffins with just the chocolate chips mixed in.
  • star rating 11/20/2014
  • Rochelle from Ohio
  • Excellent muffins. Perfect for using up too ripe bananas.
  • star rating 11/14/2014
  • Amanda Dooley from Boston
  • This recipe is great and delicious, if you don't have whole wheat, flour two cups of all purpose King Arthur flour works fine!
  • star rating 10/04/2014
  • from Indiana
  • star rating 09/12/2014
  • FetchinGretchen from KAF Community
  • This is my go-to banana muffin recipe. I went to culinary school for Baking and Pastry Arts, and these are still the BEST banana muffins I have made. I leave out the cinnamon chips and walnuts when I don't have them. And they are spectacular. I top them with a "snappy sugar" which has a mix of sugar, cloves, cinnamon, ginger, and mace.
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