Banana Chocolate Chip Muffin Recipe

This banana chocolate chip muffin recipe is fun and easy to make

Late spring is the perfect baking season. It’s almost summer, but not quite, which means it’s cool enough for another baking project before it gets too hot to use the oven. For my spring baking project, I decided to make Martha Stewart’s banana chocolate chip muffin recipe. Originally inspired by Nigella Lawson’s banana toffee muffins, I ended up following and tweaking Big Martha’s version, which seemed to have a little bit more pizzazz with the inclusion of cinnamon and butter. 

My version uses almond milk instead of regular milk, and a splash of vanilla extract. I also extended the baking time by a few minutes because I have an electric stove and the 350 degrees/30-minute timing in Martha’s recipe seemed to leave my muffins underdone. Next time I will crank up the heat to 400 degrees, per Nigella’s recipe, to see how they turn out. Don’t be alarmed if you have to put the muffins back in the oven for a few more minutes, just test them for done-ness using a toothpick. I also did not have muffin pan liners, but parchment paper is a great hack that I’ll keep using going forward. 

How to Make Banana Chocolate Chip Muffins

Ingredients

3 ripe bananas

¾  cup brown sugar

1 stick unsalted butter

¼ cup milk

Splash of vanilla extract

2 cups flour

1 teaspoon salt

2 ¼ teaspoons baking powder

¼ teaspoon of cinnamon

1 large egg

1 cup semi sweet chocolate chips

Tools

Mixing bowl

Muffin pan

Muffin liners or parchment paper

Ice cream scooper

Directions 

Preheat oven to 375

Mix the wet ingredients in one bowl

Mix the dry ingredients in another bowl (except the chocolate chips) 

Combine the wet and dry ingredients to create a batter

Fold the chocolate chips into the batter

Place muffin liners or parchment paper into the muffin pan 

Using the ice cream scooper, scoop the batter into the lined muffin pan

Bake for 30-45 minutes 

Remove muffins, test for doneness, and let cool before serving 

Leftovers can be frozen for up to 3 months, just reheat before serving

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