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Moist Banana Chocolate Chip Muffins

These moist banana chocolate chip muffins are tender and bursting with rich chocolate flavor.  They are perfect for breakfast or dessert, and are completely dairy free.

moist three banana chocolate chip muffins on a white marble counter

I make a lot of banana recipes, not just banana bread, because my family loves bananas and always has them around.  

However, in the summers, they can go bad quickly, so I’m always in search of new ideas for how to use them up.

Personally, banana nut recipes like banana nut muffins and banana nut bread are my favorite.

My mother, on the other hand, loves chocolate. So, she can’t get enough of these muffins and my chocolate chip banana bread.

My brother Benji is the same way but is a pancake guy.

He enjoys my banana pancakes he can eat a whole stack of banana chocolate chip pancakes all on his own.  

So, to make everyone happy, I made chocolate chip banana nut muffins that didn’t last a day.

If you are like Benji and love bananas and chocolate, these muffins are perfect for you.

They have the classic banana flavor, but every bite is packed with chocolate.

One of the things that I like best about these recipes, as opposed to banana cake or banana cream pie, is that it doesn’t matter how old your bananas are.  

Soft and spotted bananas or even gross mushy bananas, work great!

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you.

20% of all profits are donated to a women’s shelter to support the fight against domestic violence.

what you need

Dry measuring cups and spoons
Liquid measuring cup
Whisk
Rubber spatula
Ladle
Mixing bowl
Standard 12-cup muffin tin
Muffin paper
Cooling rack

MUFFINS VS CUPCAKES

You may be surprised to learn that the difference between muffins and cupcakes is actually up for debate.  In fact, every time I make muffins, my family argues about what makes a muffin a muffin and a cupcake a cupcake. 

I used to think that muffins are very large and much denser than cupcakes, but I’ve also had muffins that weren’t as big or heavy.

So, what makes a muffin a muffin and a cupcake a cupcake?  Frosting.  Yup, that is the only consistent difference.  Cupcakes have frosting and muffins don’t.

I also read that muffins have a quick bread type of batter, whereas cupcakes use cake batter. While this makes sense, I’ve seen all kinds of batters used for cupcakes so I’m not sure I buy it.

WHY USE OVER RIPE BANANAS?

There are many benefits to using over ripe bananas in baking. 

First and foremost, older bananas give a stronger flavor than fresh bananas. The blacker the better.

Secondly, they are easier to mash than fresh bananas. 

Lastly, it allows you to repurpose them instead of having food waste. 

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup.  Next, level off the ingredient by removing the excess with an upside-down butter knife.

The one exception to this is brown sugar.  Brown sugar should be packed down and then any excess should be scraped off as well.

DRY VS LIQUID MEASURING CUP

Ever wonder why measuring spoons often come with a set of measuring cups?  I used to.  I didn’t see why we needed a set when we could have one large measuring cup. 

After a quick search, I had my answer.  I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up. 

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more. 

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.

WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients: 

It removes any unwanted debris and you can get a more accurate measurement than when packed tight in a bag. 

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.

BAKING WITH OIL

In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too. Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.

Understanding Sugar

Sugar may seem very basic if you’ve baked before, but I’ve been asked about it before, so I’m explaining.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe – any recipe, not just mine – says “sugar” without specifying anything else, it is regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as “raw sugar”. But, despite this name, the sugar is not really “raw.”

Instead, it’s partially refined sugar that retains some of the original molasses.

The term “raw sugar” may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and mineral.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a finer grain than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.

This sugar is rarely, if ever, used for baking. Instead, it is used for dusting desserts and making frosting and icings.

In some countries, you can also find powdered vanilla sugar. It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don’t specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used. Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids. Vanilla pod has been used for flavoring since the Aztecs, and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel.  It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract.  You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla, is made from synthetic vanilla.  This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa.  However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well.  So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is “no”.  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

EGG FREE OPTION

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg.  This means for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).

Just keep in mind that it may change the flavor slightly.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

BAKING POWDER VS BAKING SODA

I’ve had a number of comments asking me questions about baking soda and baking powder. 

I’ve also noticed that if the wrong one is used, things don’t come out as they should. 

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.

BAKING SODA

Baking soda is a leavening agent, which means it helps things rise.  It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. 

When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

Baking soda works well with sourdough because sourdough is acidic.  When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.

BAKING POWDER

Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.

The second time is when the baking powder is exposed to heat.  This happens when the batter is being baked or fried.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.

WHY SOME RECIPES CALL FOR BOTH

Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.  

Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.

WHICH ONE IS STRONGER?

You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder.  That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.

HOW LONG DO THEY LAST?

BAKING SODA

Baking soda is good indefinitely past its best by date, although it can lose potency over time.  A rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.

BAKING POWDER

Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time.  For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.

HOW TO TEST IF IT’S STILL GOOD

BAKING POWDER

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir. If the baking powder is good to use, it should fizz a little.

BAKING SODA

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  The mixture should rapidly bubble if the soda is fresh.

GLUTEN FREE OPTION

BUCKWHEAT FLOUR 

Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste.  The downside is that it has a distinct flavor, so the change will be noticeable. 

It’s also darker, so the color won’t be the same. Substitute cup for cup.

RICE FLOUR

Rice flour can also be used and can be found in most Asian and health food stores.  White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread. 

Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.

OAT FLOUR

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.  It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.

Substitute 1 cup of all-purpose flour for 1 1/3 cup Oat Flour.  To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool.  This is why recipes tend to say things like “10 to 15 minutes or until golden brown.”  So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature.  Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

How to store muffins

Let muffins cool fully. Transfer the muffins to an airtight container lined with a paper towel.  Place a second paper towel on top of the muffins before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

How to Freeze muffins

Let muffins cool fully.  Wrap each muffin individually in plastic wrap, then place them in a zip-top bag.

Freeze for up to 2 months.  They will still be safe to eat after two months but their quality begins to degrade. 

When ready to eat, let thaw at room temperature or rewarm gently in a counter top oven or microwave.

Recipe TIP:

Sprinkle additional chocolate chips on top of the batter before baking.  This will cause some nuts to sit on the top, like mine do in the photo.

Yield: 16 muffins

Moist Banana Chocolate Chip Muffins

moist three banana chocolate chip muffins on a white marble counter

These banana chocolate chip muffins are incredibly moist and arguably the most delicious way to use up old bananas.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1 cup white sugar (200 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium bananas, mashed
  • 1 egg
  • 1/2 cup oil* (120 milliliters)
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips (175 grams), plus more for sprinkling

Instructions

  1. Preheat the oven to 350°F or 175°C.
  2. Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
  3. Add mashed bananas, the egg, oil and vanilla. Mix until well combined.
  4. Add chocolate chips. Using a baking spatula mix until they are evenly distributed.
  5. Using a ladle, spoon the batter into paper-lined standard 12-cup muffin tin.
  6. Sprinkle additional chocolate chips on each muffin cup.
  7. Bake for 15 to 25 minutes** or until a toothpick inserted in the center comes out clean.
  8. Remove and let cool for 5 minutes before moving to a cooling rack.

Notes

*Click here to jump to notes on oil

** If you're using large or jumbo muffin pans, the cook time will be higher.

Recommended Products

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission. This commission comes at no additional cost to you.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 151mgCarbohydrates: 34gFiber: 2gSugar: 21gProtein: 2g

Did you make this recipe?

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Patricia

Friday 23rd of October 2020

Do you have a measurement of the banana in grams? Because the sizes of bananas vary...

Becky

Sunday 18th of October 2020

I haven’t tried the recipe yet but I have 4 bananas instead of three and want to use them all. Suggestions?

ElissaBeth

Monday 19th of October 2020

Lots of readers have told me that they threw in an extra banana because they had it on hand and said that it came out well. I think I may have a time or too also, so really I don't think it should be a problem.

Jennifer

Saturday 10th of October 2020

My favorite all time muffin. I have made this recipe so many times since I found it 1 month ago that I actually have it all memorized. Everyone raves about these!

ElissaBeth

Sunday 11th of October 2020

That's wonderful to hear :)

Emily

Sunday 4th of October 2020

Do you have any suggestions for doing these as mini muffins?

ElissaBeth

Monday 5th of October 2020

Follow the recipe as usual but bake for only about 10 minutes.

Ashleg

Wednesday 23rd of September 2020

I made these last week and they were sooo yummy! Could I use this recipe to bake into a 9x13? If so, what would I do with them temperature and cook time?

ElissaBeth

Thursday 24th of September 2020

Sure, I have a friend who did that. The temperature would be 350F but I can't say for the cook time since I've never tested it but what I can tell you is that my banana cake bakes for 40 to 45 minutes. I'd commend just keeping an eye on it. If you do turn it into a cake could you please leave a comment with how long you baked it for so anyone who loves your idea will know?

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