Name: Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 very ripe bananas (or 2 large ones); 1½ cups all purpose flour; ¾ cup granulated sugar; ⅓ cup almonds (chopped); ½ cup canola oil; ⅓ cup dark chocolate chips (roughly chopped); 3 tbsp buttermilk; 1 egg; 1½ baking soda; ¼ tsp salt; 1 tsp cinnamon

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Banana chocolate chip muffins are a staple, so I had to whip up a recipe for the blog. I love these little guys. It’s an easy muffin recipe with low mess and one bowl. We whisk together some oil, flour, bananas, cinnamon, and lots of dark chocolate chunks and almonds.

Recipe Inspo

I’m not really a muffins “for breakfast” kind of person. I love a late afternoon or evening muffin that tastes like dessert. The kind that you can pop in the microwave for a couple seconds and smear with some butter. SO, these are the dessert muffins that I crave. Chocolate chunks, real sugar and real flour. No substitutions this time. BUT THAT’S OKAY! Enjoy your life.

Equipment needed for banana chocolate chip muffins

If you have a muffin pan with 12 wells, you are golden! Otherwise, you only need one large bowl, a whisk and a spatula. But you could just use a spoon if you want. That’s it.

Ingredients

Here’s what you need to make banana chocolate chip muffins:

3 very ripe bananas – or 2 large ones will work.
all purpose flour
granulated sugar
almonds – chopped into slivers.
canola oil – or melted coconut oil.
dark chocolate chips – you can also use milk chocolate chips or a solid bar (just chop it up!)
1 egg
baking soda
salt
cinnamon
buttermilk – helps the muffins to rise.

NOTE: if you do not have buttermilk, just make it! Add a a couple drops of vinegar or lemon juice to a couple tablespoons of dairy or almond milk. Let it sit for a couple minutes and it will curdle just enough!

How to make banana chocolate chip muffins

Let’s make them!

Step 1

In a bowl, mash the bananas with a fork until they are mushy. Add the oil, egg and buttermilk to the bowl and whisk together.

Step 2

Add in the flour, sugar, cinnamon, and the rest of the dry ingredients. With a spatula, mix until just combined.

Step 3

Fold in the chocolate and almonds until just mixed.

muffin batter with chocolate and almonds

Step 4

Be sure to grease your muffin wells with some oil or butter. Spoon the batter into each muffin tin until nearly full. Bake the muffins for 20 minutes at 375°F, or until they look golden and springy to the touch. A knife should come out clean when inserted. Let them cool for 5 minutes or so before removing them from the hot pan.

Recipe Substitutions

These banana muffins can be remixed! Add other pantry items to your muffins:

Add walnuts or pecans – swap almonds for any other nuts!
Swap your oil – if you don’t want to use canola oil, use an equal amount of butter or coconut oil.
Add more spices – clove, nutmeg and allspice would taste great in these muffins.
Use chocolate bars – chopped chocolate bars melt quickly in batter (which some people prefer). If you like larger chocolatey bites, chocolate chips may be better for you!

Storing your Muffins

To store these banana muffins, place them in an airtight container and store at room temperature for no more than 4-5 days. Move to the fridge after that to prevent molding.

Other Recipes to Try

If you liked these banana chocolate chip muffins, try out some of these other treats:

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