Banana Chocolate Chip Muffins

Hello Lovely Readers 🙂

Yes, we’re on a chocolate chip roll this winter. Its cold out, its easy, kids love them, The End. LOL

Here is a great recipe which makes some really moist muffins that everyone from baby to daddy enjoy.

The original recipe is from I make a couple of revisions as I’ve gone along and they are just as yummy. I substitute the white sugar for brown sugar and instead of butter I’ve used applesauce for less fat. Just FYI,They do come out a bit more dense when you use apple sauce.

Here it is. Enjoy!


  • 4 ripe bananas, medium or 1 & 1/3 cups of mashed banana
  • 1/3 cup melted butter cooled OR 1/3 cup applesauce(these will make them a bit more dense)
  • 2/3 cup Redpath brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • A pinch of salt
  • 1 1/2 cups all purpose flour
  • 1 cup Ghirardelli semisweet chocolate chips


  • Preheat oven to 350.
  • Grease your muffin tins
  • Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
  • Keep blending until the mixture is creamy and smooth, not chunky.
  • Add sugar, egg and vanilla and mix just until combined.
  • Stir in salt and baking soda.
  • Add flour and chocolate chips and mix until just combined. Do not overmix!
  • Divide into muffin tins.
  • Bake until cake tester or toothpick pulls out cleanly for about 18 minutes


Tip: Preference not to use liners, because the muffins are so moist they tend to just stick and be messy.
I use the silicon muffin liners for these type of stickier muffins, they are perfect! the muffins just pop right out no mess or sticking!

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