Moist Banana Choco-chip Muffins (in 25 mins)

My little boy loves almost all kinds of fruits, but banana is the most loved one and anything made with banana is just delicious for him. There is demand for banana every single day. So we keep making banana breads, muffins, upside down cakes. So such sudden demand last night had me make these soft and moist banana muffins with melty chocolate chips. Banana chocolate chip muffins are a great way to use overripe banana's and in matter of 30 mins you have the ultimate treat for yourself. 

If you are looking for a breakfast idea that’s quick, easy you should try these homemade quick muffins. These banana chocolate chip muffins are incredibly moist and the most delicious way to use up old bananas. Step by step images given for reference. Video uploaded on YouTube. 

Updated Recipe on 27 Feb 2021 

Updated step wise Pics on 26th May 2022

Moist Banana Chocolate Chip Muffins  
Prep time : 10 min
Cook time: 15-20 min
Total time: 30 mins
Muffins in total - 12-15

See Notes: **

Ingredients: 

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

If you want something more than a simple banana muffin do check other Banana Recipes 

Method:

1. Preheat the oven to 350°F or 170°C.
2. Prepare the muffin tray by greasing them with some butter/oil or by lining them with muffin liners
3. Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
4. Now add mashed bananas, the egg, oil and vanilla in another bowl and whisk well. 
5. Add the wet ingredients (egg mix) to the dry ingredients **
6. Use a spatula to mix and fold in the ingredients until well combined
7. Add Chocolate chips (if using) and with the help of a spatula mix until they are evenly distributed 
8. Use a ladle or an ice cream scooper to spoon in the batter into the prepared greased or paper lined muffin pan. 
9. Sprinkle additional chocolate chips on each muffin cup (Optional)
10. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean (See notes)
11. Remove and let cool for 5 minutes before moving to a cooling rack. 

Notes: 

• You can make eggless too by adding 4 tbsp yoghurt and 1 tsp baking powder along with the baking soda mentioned in the recipe.

• If you feel the batter is very thick, you can add in about 2 tbsp of milk and mix. Do not add altogether. Add one by one and see the consistency.  

• Use any flavorless vegetable oil. Avoid coconut and olive oil. Sunflower oil works best.

• These muffins can be stored in freezer for unto 3 months. Wrap them tightly in aluminum foil and store. 

• You can keep them at room temperature in an airtight container for up to 3 days. If you can resist them and want to keep them for longer, you can store them in refrigerator for 1 week. 

• Use very ripe or overripe bananas for this recipe. That is what will give a nice flavour and also underripe banana won't incorporate well in the batter. 

• If you don't have choco chips, you can add cut chocolate pieces. You can completely avoid the chocolate chips and just make them as plain banana muffins. They taste great too. Add in finely chopped nuts instead of choco chip. 

• Do not over-bake. Test if its done by inserting a toothpick into the center after 20 mins. You should bake it further only if you see wet batter on toothpick. 

• As for all baked goods, make sure to follow the measurements to get perfect moist muffins. 

Check out other Bakes on the blog. 

Did you love making this classic moist banana muffin??
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