Quick and easy to make banana muffins that taste delicious fresh out of the oven and are super handy to pack into kids lunch bags.
If you’re anything like me, you have yet to master the proper ratio of ripe bananas to the rate of consumption in our household. Fortunately, these banana muffins are a hit with the kids. It’s an easy way to use up bananas that are past their prime. They’re quick to pack into school lunches, freeze easily and are an easy, go-to snack at any time.
I certainly make these often enough that I could make them in my sleep. The recipe uses ingredients that I always have on hand, and only takes a few moments to gather and prepare. The use of applesauce keeps these muffins moist, and the addition of chocolate chips just gives it that bit of sweetness!
In addition, these are great to get your young ones active in the kitchen. Both my kids love to help, whether dumping the ingredients into the mixing bowl, squishing the bananas with a fork, or counting down the minutes on the timer!
Typically, when I make these muffins, I make it as a double batch (I know that means lots of over ripe bananas, don’t judge!) This recipe is very adaptable, and there are plenty of variations that can be made to change them up. Personally, I keep mine nut-free so that they can be sent to school, but feel free to play around with any additions as you see fit. I also like to switch them up from making a banana loaf or making mini muffins. Up next is to try using the banana loaf to make French toast banana bread. I’ll keep you posted!
So now let’s get to making them!
Banana Chocolate Chip Muffins Ingredients
Flour – Typically, I keep it simple with using an all-purpose flour. However, you can adjust to using ¾ of all-purpose flour and ¼ cup of whole wheat flour if you choose.
Baking Powder & Baking Soda – you will need both of these for this recipe. If you can’t recall how long these items have been in your pantry, or if you purchased the economy size that you’ve been working your way through for over a year, it may be worthwhile to invest in them again. Afterall, these are the leavening agents used in your baking.
Salt – I stick to standard table salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated.
Bananas – You will need 3 bananas for a single batch of muffins. You will want these to be overripe (though not rotting obviously!) Some tricks to help ripen bananas include doing so in the oven or the microwave. The quickest method would be to use a fork to pierce the skin of the banana repeatedly. Next place them on a plate or paper towel and microwave on high for 30 seconds at a time until they have softened. Then, you can mash your bananas using a fork, potato masher, or even your bare hands. I prefer to leave small chunks, though it is possible to get quite carried away!
Sugar – Can you believe that some recipes call for one full cup of sugar? Wow! I have cut the amount of sugar by half, and in combination with the applesauce, the overall taste was not affected. I use regular white sugar here.
Eggs – I use a large egg for this recipe. If I am on the ball, I try to let it come to room temperature before adding, but even I’ll admit, sometimes I forget!
Applesauce – I definitely recommend using unsweetened in this recipe. It adds moisture to the muffins. For a vegan option for these muffins, you can completely omit the egg without adding any additional applesauce.
Vanilla – With the cost of food prices what they are, I can’t help but gasp when I see the cost of pure vanilla. Of course, nothing compares to it. However, you need to make a choice about what you are comfortable with spend your grocery budget on, so if the money could be better spent on other groceries for your family, go ahead and use the artificial vanilla. I know I’ve made that choice.
Chocolate Chips – Regular-sized, mini, chocolate chunks… I’ve used them all. Feel free to use whatever you have in your pantry. I tend to stick to semi-sweet chocolate chips, but again, feel free to try other types. They can also be omitted if it’s not to your taste, or you want to limit the sugar content further.
Nuts (optional) – As these muffins typically get added to my son’s school lunches, I typically avoid nuts. However, they do make a great addition if you do not need to worry about nut allergies. Chopped walnuts and pecans work well, as it really comes down to personal taste.
Banana Chocolate Chip Muffins – Tools
To make these muffins, other than a muffin pan, you do not require any specialized tools, though I do have a few suggestions that can make the process even easier!
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a knife).
Bowls – you will need two different bowls – a smaller one for the dry ingredients and a larger one that will eventually hold all ingredients. Standard mixing bowls will be sufficient.
Muffin pan or loaf pan – lots of great affordable pans on the market – choose ones that work best for you. Since the recipe can be adapted for mini muffins and loaves, feel free to use what you have on-hand. Personally, I prefer non-stick, as it makes clean up super easy with warm soapy water.
Muffin Liners (optional) – for this recipe, I have used paper lines, silicone liners, and no liners. All have worked successfully. Each have their own benefit, so it is up to you to. Paper lines are great for limiting clean-up, silicone are great for keeping the pan clean and limiting waste, and no liner requires some extra work cleaning the pan.
Spatula, fork, spoon – these are great for mixing the ingredients and mashing the bananas. Use what works best for you!
Cookie Dough Scoop (optional) – this tool is a game changer for me. It makes measuring the muffins consistent for all twelve muffins, and far less messy! Say good-bye to scooping from each muffin batter to gain enough for the last one, as well as using your finger to move it off of the standard kitchen spoon! I have these in all different sizes because they are so worth it! There’s nothing wrong with using the spoon if you don’t have one of these, but if you make muffins or cookies often, these are worth having on hand!
Non-stick spray – I use a spray bottle that contains vegetable oil. I use this to lightly spray the pan. Store-bought sprays work fine too, so use what you have available.
Banana Chocolate Chip Muffins
Quick and easy to make banana muffins that taste delicious fresh out of the oven and are super handy to pack into kids lunch bags.
12
muffins5
minutes18
minutes10
MinutesIngredients
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 large bananas, mashed
1/2 cup white sugar
1 egg, at room temperature
1/3 cup apple sauce
1 tsp. vanilla
Optional – ½ cup chocolate chips, nuts, etc.
Directions
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray or you can use silicone or paper liners.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Mash the bananas in a large bowl, then add the sugar, egg, and apple sauce.
- Next, fold in flour mixture, and mix until smooth. Do not overmix.
- Add any optional ingredients. Scoop into muffin pans or loaf pan.
- Bake in preheated oven. Bake mini muffins for 12 to 15 minutes, and large muffins for 18-22 minutes. If using a loaf pan, bake for 40-50 minutes. Muffins will spring back when lightly tapped. Use a toothpick to test for doneness. (It should come out clean)
- Allow to rest for 10 minutes before removing them carefully from the pan. Place on a cooling rack.
- Once fully cooled, place muffins into an airtight container. Muffins will keep for up to 3 days at room temperature and up to 3 months in the freezer.
- Enjoy!
