Simple and Delicious Banana Chocolate Chip Muffins

A yummy and quick easy-to-follow recipe for banana chocolate chip muffins that can be served as breakfast, a snack, or dessert. Whip these up in less than an hour making it a perfect go-to when you’re in a time crunch!

Why Bananas?

By the end of the week, my family always has at least two or three bananas left and I’m constantly looking for new ways to use them. Nobody wants to eat a dark brown banana, right? Lucky for us, those are the best kind to throw into a treat like this.

Bananas are a very useful food, as you can bake with them, put them in smoothies, or eat one plain. There are also more adventurous options, such as slicing them up on toast or adding them to oatmeal. They’re great for giving you energy and helping to protect your skin, among many other benefits. You can see more reasons to eat bananas here.

However, we’re not talking about those ways to use bananas…you’re here to make banana chocolate chip muffins! 

Ingredients

I don’t usually put chocolate chips in my banana bread or muffins (I usually steer clear as they’re not the healthiest choice) but today I thought why not? However, if you’re not a fan, these muffins will be tasty just the same if you decide not to add them in. 

The ingredients here are pretty basic; there’s nothing out of the ordinary which is why they’re so easy to make! You probably already have everything you need 🙂 They’re so simple that this baking experience could be a fantastic opportunity for young ones at home to lend a helping hand.

Also, if you only have TWO bananas for these banana chocolate chip muffins then this is an awesome small-batch recipe to use! The following recipe yields 10 muffins (the perfect amount for a small family over a couple of days or a larger one in a single sitting).

Whether you have butter or coconut oil, you can use either. I personally can’t really taste the difference…although members of my family will tell you differently. Either way, they’re good! You can substitute them interchangeably and the muffins will turn out great.

Up until this point, I’ve been under the impression that coconut oil is healthier than butter when doing any kind of cooking or baking. (I’m not the only one, am I??)

After some research, I’ve realized that neither is strongly proven to be better for you than the other. Here is a link if you’re interested in learning more. Perspectives can differ, however, so more research may be needed to reach a full conclusion.

These banana chocolate chip muffins also have less sugar than some other recipes (about 13g per muffin). And they definitely have less sugar than ones you would pick up from a grocery store.

I often don’t have buttermilk at my house so I use a common substitute by mixing the same amount of regular milk with a splash of lemon juice and letting it sit for 5-10 minutes. This works just the same (and isn’t too complicated).

I’d love to see how your banana chocolate chip muffins turn out! Make sure to rate the recipe if you try it and/or comment with thoughts and photos below 🙂 Happy baking!

P.S. Be on the lookout for more recipes coming soon! This may be my first recipe post, but I’m always trying new ways to cook and bake so this certainly won’t be my last!