Banana Chocolate Chip Muffins

A simple Banana Chocolate Chip Muffins recipe. These quick 35-minute muffins for the whole family are an ideal banana leftover for all those bananas that no one wants to eat anymore. The recipe is uncomplicated and ideal for baking with children. The combination of banana and chocolate is delicious for young and old.

Banana Chocolate Chip Muffins

Ingredients for Banana Chocolate Chip Muffins:

4 bananas, ripe
2 eggs
190 g flour
130 g sugar
100 g chocolate drops – alternatively chopped chocolate, grated chocolate
80 ml vegetable oil, neutral – e.g. rapeseed oil, sunflower oil
1.5 tsp baking powder (approx. 6 g)


First, heat your oven to 350 degrees.

Now mix 190 g flour, 1 1/2 tsp (6 g) baking powder and 100 g chocolate drops in a bowl. On a plate, mash the bananas with a fork.

In a bowl, whisk the 2 eggs with the beaters of a hand mixer or food processor and then stir in 130 g sugar and 80 ml vegetable oil for about 1 minute.

Then briefly stir in the mashed bananas.

Then stir the flour mixture into the egg-banana mixture only very briefly, so that it is just mixed. Stirring for a long time activates the gluten in the flour and the dough becomes tough and not fluffy.

Line the 12 muffin tin with the paper baking cups and spread the batter in them with two tablespoons or, even more convenient, an ice cream scoop.

Bake the muffins in the preheated oven on the middle shelf for 20-25 minutes.

Bon appetit..


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Banana Chocolate Chip Muffins
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