Favorite Banana Chip Muffins Recipe
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
1 muffin: 207 calories, 8g fat (5g saturated fat), 31mg cholesterol, 172mg sodium, 33g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Reviews for Favorite Banana Chip Muffins
"Perfect name for this recipe! Made this favorite muffin many times. Out of necessity I have easily used oil with same great results. This is a quick recipe that can be made into lots of mini-muffins or impressive full size muffins. As a volunteer field editor for Taste of Home, I enjoy classic recipe that easily adapt to ingredients on-hand."
"Wonderful! I made it as a loaf, and it was delicious. I will make this recipe again."
"Very good. Will make again."
"A tasty, easy way to use ripe bananas!"
"Great recipe. I substituted applesauce for butter but other than that I followed it exactly. Great banana flavor. They freeze well also. Will definitely make again."
"easy, tasty and they freeze well!"
"This is an EXCELLENT recipe! I have made them since the recipe was first published last summer and they disappear quickly--my family absolutely LOVES them!"
"I have made these muffins ever since they were published in the June/July 2013 issue. They are amazing, moist, and super easy. These muffins disappear every time I make them! Also, my husband hates bananas and enjoys these muffins."
"I made this recipe this morning and it was fabulous. I don't have my muffin tins here because I just moved so I made 2 loaves instead and baked them for about 35 mins. This is a keeper!!!"
"Awesome recipe and sooo easy to make! I baked these yesterday for the first time and now have another batch in the oven. For the 2/3 c sugar: I only added 1/4c(the overly ripe bananas contribute to sweetness). Thank you for such a good recipe!"
"FABULOUS, and like many other reviewers, I have made these over and over since clipping the recipe! :) I'm off to make two more batches today...one to freeze and have handy for those crazy school mornings and another to make for a friend of mine as a treat! AWESOME recipe! Thanks!!"
"I really liked these easy to make banana muffins. I only had a 1/4 cup of chocolate chips on hand but it turned out to be the perfect amount for us. My toddler had fun helping to make them, and eating them too! I do feel like I overcooked them just a touch, and I took them out at 17 minutes. I will be making these again and I think I will check them at 15."
"I have an extensive recipe collection and love to try new things so I'm not really known for making the same things very often. I have made these muffins FOUR times in the last 2 months. That's gotta be a record!! My whole family really loves these. They're so easy to make and turn out beautifully every time! I just made a batch yesterday and I came up just a bit short on the bananas. I made up the difference with unsweetened applesauce and they turned out great. Thanks for a great recipe!"
"Love, love, love. Thank you!"
"These were amazing!! My military husband loved them too :] Will be making again"
"Followed the recipe as written. They were tasty and nice and high, rounded tops!"
"I always make my go to banana bread with our overripe bananas but wanted to try something new this time. These were so easy to make and so delicious. I followed the recipe exactly except I used mini semisweet chocolate chips instead of the full sized ones. The only downfall as others have mentioned is they are gone before you know it. I have another batch already in the oven!!"
"My attempt at these turned out nicely. I used 1 cup AP flour and 1/2 cup whole wheat flour and used milk chocolate chips instead of semisweet. We couldn't taste the cinnamon, so if you want to taste it, I'd recommend adding a bit more. I greased the muffin tins (no liners) and they came out beautifully. Only problem we had was that they were all gone before lunch!"
"I tried this recipe today for the first time!I didn't have enough bananas, so I added enough shredded Granny Smith Apple to make 1-1/3 cup of mixture for muffins.I used 1/2 tsp. ground cinnamon and salt and I added 1/8 cup all-purpose flour to the semi-sweet chocolate chips so that the chips wouldn't sink to the bottom of the muffins! I did bake them in the fluted baking liners in the muffin pans. I got 1-1/2 dozen muffins out of this recipe.I think that this is a recipe I will definitely be using regularly! I've been on a bananabaking spree anymore-thank you, KimberlyDuda, for sharing this recipe! Dawn E. Lowenstein"