Read reviews (6)
Rate recipe
These muffins are a good way to use up over-ripe bananas. You can make them the night before so they're ready to grab for breakfast. They're always a big hit. —Valerie Collier, Charleston, South Carolina
Nutritional Facts 1 muffin equals 258 calories, 11 g fat (6 g saturated fat), 56 mg cholesterol, 248 mg sodium, 38 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Chocolate Chip Banana Muffins in Cooking for 2 Winter 2009, p17
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 13, 2011 by YourOwnHomeStore
<p>These were incredible. Wonderful taste and texture. I made them with powdered butter, eggs and freeze dried bananas I will make these often.</p>
Reviewed on Jan. 20, 2011 by seriousalibi
I made this recipe, and managed to get 12 servings (medium sized muffins). Since my family is picky, I didn't add any chocolate chips, but instead filled the cups not-quite halfway then placed various toppings (I've used peanut butter chips, chocolate chips, walnuts and pecans) the added a bit more batter. They make for a tasty surprise! Though I must admit, I prefer them just plain-jane! Thanks for sharing this yummy and simple recipe!
Reviewed on Jul. 01, 2010 by parksville
These muffins are nothing great. Found them kind of bland tasting. Would not make again.
Reviewed on Apr. 26, 2010 by Raggamuffin
THIS IS A GREAT RECIPE! A FEW INGREDIENTS AND YOU HAVE A GOOD MUFFIN. NOT TOO SWEET LIKE A CUPCAKE. I LIKED THAT IT USED HALF WHEAT FLOUR AND NOT SO MUCH SUGAR LIKE OTHER CHOC. BANANA MUFFINS ON THIS SITE. I USED A ICECREAM SCOOP TO MAKE THESE AND I GOT 8 PERFECT MUFFINS! I MAY ADD WALNUTS OR PECANS NEXT TIME.
Reviewed on May. 14, 2009 by susycute14
My whole family absolutely loves these muffins, I quadruple the recipe and they are gone in just a couple of days.. SO good with a cup of coffee. :)
Reviewed on Apr. 30, 2009 by jetfan27
This sounds like a great muffin. I can't wait to try them.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013