Chocolate chip banana muffins are the best little snack ever. This one bowl recipe makes muffins that are loaded with chocolate chips and ripe bananas. Easy and so delicious!
I may not have a sweet tooth, but I can never turn down a fresh muffin. Something about their consistency and texture make them perfect. And even though I am trying to learn to love fruit its its stripped and naked form, I'm solidly convinced the banana was made to be in muffins and breads.
It has to be my favorite muffin flavor of all time, with blueberry coming in a close second. I made these chocolate chip banana muffins back when I received a sample of coconut oil to try out as one of my test recipes. Next time, I'm going to add some coconut flakes to really kick up the coconut flavor.
Sorry if all my posts seem short lately. Summer is catching up with me and it seems like I never get 5 minutes to myself to organize my thoughts. *whine whine whine*
But I do have some neat features coming soon! I just programmed the recipe index to work the way I want, so now I just have to fluff it up a bit before it goes live. I realize this news is not nearly as exciting to you as it is to me - sorry! But as a designer/programmer, I'm happy. 😀
Bake a batch of chocolate chip banana muffins now, and you can thank me later.
Chocolate Chip Banana Muffins
from Family Food and Fun, Adapted from Herbivoracious
- 2 large ripe bananas, peeled
- ¼ cup unsalted butter
- ¼ cup melted coconut oil
- 1 cup brown sugar
- 1 egg, beaten
- ¼ cup milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon Kosher salt
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- chopped walnuts (optional)
- chocolate chips (optional)
Preheat the oven to 375°. Line 12 muffins tins with muffin/cupcake liners or grease tins.
Put the bananas in a large, microwave safe bowl. Microwave on high for 1 minute. Add the butter and coconut oil and microwave 20 seconds at a time until the butter is softened but not melted.
Using a potato masher, mash the bananas, butter, and oil together until there isn't a lot of lumpiness left. Thoroughly stir in the sugar, beaten egg, milk, vanilla extract, and salt in the bowl with the mashed bananas.
In another bowl, mix flour, baking powder, and baking soda.
Fold the dry ingredients into the wet. Stop when they are just moistened.
Distribute the batter into the tins. Top with walnuts and/or chocolate chips if desired (I folded mine into the party). Bake about 15 minutes, or until a toothpick inserted in the middle comes out dry.
Lauren at Keep It Sweet says
I love chocolate and banana together so these look delicious! I feel you on the busy summer!
Muffins are spectacular. But I enjoy bananas and all kinds of fresh fruit too. I can thank my dad for that.
Oh my goodness Kita! Every time I come here you manage to make me drool! WOW...Your muffins look absolutely yummy and delicious. I am the same way as you as well. I would much rather enjoy something salty than sweet, I don't have much of a sweet tooth...but I can NEVER seem to turn down a muffin haha. What is that?
These look so delicious, I wish I had one this morning!! 🙂
Viviane Bauquet Farre says
This post just gave me such a craving! Great photos - I'm off to pick up the ingredients for some muffins tonight!
Such a pretty muffin. I love the hint of coconut and coconut flakes sound perfect for the next version. 🙂
I wouldn't be able to turn this muffin down either!! Perfect combination of ingredients!
Chef Dennis says
Yumm! what a a great combination for those lovely muffins! I would love to have some warm out of the oven with the melty gooey chocolate....sigh
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Oh, the coconut oil in these must make them absolutely phenomenal. I can just imagine the aroma in the kitchen while they're baking.
Emily @ Life on Food says
Note to self: Make these soon!
The days have been flying by lately. Even with the extra hours of sunlight, there never seems to be enough time in the day to get everything done.
I love that these were made with whole wheat flour. How did the coconut oil do? Did it make a difference to the texture?
I dont feel like it changed the texture at all, nor did it add too much to the flavor. I was actually shocked by its subtleness.
Erin @ Dinners, Dishes and Desserts says
Great muffins! We make a version of these often at our house!
The Chocolate Priestess says
These look nice and hearty. Thanks for sharing, when we aren't in a heat advisory, when? December? I'll make muffins again.
Roxana GreenGirl says
what a delicious muffin Kita. banana, coconut and chocolate - simply irresistible.
can't wait to see the new recipe index.
Enjoy the summer!!
Contrary to you i have a sweet tooth, and your muffins make me dribble! Love the chocolate/banana combination.
Cassie @ Bake Your Day says
Yum, Kita! Chocolate chips and banana are awesome together, perfect for a muffin too. I love your photos!
Heidi @ Food Doodles says
Those look great! I love the whole wheat flour and that you used some coconut oil! Awesome 🙂 And they are a beautiful golden color. Love!
Andrea @ Imwaytoobusy says
Chocolate and banana are the perfect combo! You of all people should never apologize for short posts. I am always amazed at all of the fantastic content you produce! You seem tireless. 🙂
Thank you so much. You don't know how much comments like these help keep me going. 🙂
Nami | Just One Cookbook says
Hmmm looks so yummy! Using coconut oil sounds like a nice idea. My kids would go crazy if we have this for breakfast. 🙂 YUM!