Go Back Email Link
+ servings
Banana chocolate chip muffin
Print Recipe
5 from 2 votes

Delicious Chocolate Chip Banana Muffins

Moist, easy, and delicious, these muffins are the perfect last minute snack idea!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, British
Diet: Vegetarian
Servings: 12 muffins
Calories: 231kcal
Author: Elle John


  • 4 Medium Bananas Ripe
  • 125 g Brown Sugar Demerara or Muscovado
  • 125 g Unsalted Butter Melted
  • 2 Eggs Medium
  • 1 tablespoon Maple Syrup
  • 200 g Self-Rising Flour
  • ½ teaspoon Bicarbonate of Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 30 g Milk Chocolate Chips


Preheat the oven

  • Preheat the oven to 400 F [or 180 degrees Celsius in a FAN oven, Gas Mark 6, or 200 degrees Celsius in a static oven].

Prepare the batter

  • Add the peeled and roughly chopped bananas to the food processor and blend until smooth at a low speed; all major pieces should be broken down.
  • Once the banana turns to a paste, add the sugar and mix well once more, for 10 seconds.
  • Melt the butter completely, and add it to the banana batter, together with the maaple syrup. Blend on a low speed for a further 10 seconds.
  • Once the butter is thoroughly incorporated, add the two eggs and mix until you have a very creamy and uniform consistency. This should take about 20-30 seconds, always on a low speed.
  • At this stage, start adding the dry ingredients.
  • Add the self raising flour, soda, baking powder, and salt and mix well until thoroughly incorporated, always on a low speed. This should take about 30 seconds as well.
  • Once all the ingredients are incorporated well and the batter is smooth, increase the speed of the food processor to high for 30 seconds. This will allow the batter to incorporate some air bubbles and which will result in fluffy muffins. This is important as bananas can be quite a heavy ingredient.
  • Line a cupcake tray with 12 cupcake tins and divide the batter equally.
  • Top each muffin with some chocolate chips.


  • Bake the cupcakes on the middle tray for 17 minutes or until cooked; this may take a couple of minutes more or less depending on the oven.
  • The muffins will be ready as soon as a toothpick comes out clean or with a few moist crumbs from the centre of a muffin.
  • Once ready, remove the cupcakes and allow them to cool down on a cooling rack.
  • Serve on their own warm or cold, or while still warm with some ice cream or cream.


  • Ensure the bananas are as ripe as possible. This will make them easy to mash, give a stronger flavor to the muffins, and balance the sweetness. Underripe bananas will give a lumpy batter. 
  • If your bananas are underripe, bake them at 350 F [160 C Fan oven] for 10 minutes, on the middle shelf, while still skin on. After 10 minutes, remove the bananas from the oven, and allow them to cool down completely before using as instructed. 
  • Use room temperature ingredients, as these will mix better together. 
  • Top the muffins with any type of chocolate chips, or coarsely chopped nuts [such as almonds, walnuts, peanuts, or peacans], as well as seeds or dry fruit [such as sunflower seeds, or raisins]. The batter can also be used to prepare plain banana muffins. 
  • Before storing in an airtight container, allow the chocolate chip banana muffins to fully cool down. These will store well for 4 days on the counter, or up to 3 months when individually wrapped and kept in the freezer. 
  • Should you not have self-raising flour, mix the same amount of all-purpose flour to 2 teaspoon of baking powder as a substitute. 


Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 176mg | Potassium: 188mg | Fiber: 1g | Sugar: 17g | Vitamin A: 325IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 0.5mg