Banana and Chocolate Chip Muffins

This easy Banana and Chocolate Chip Muffins recipe is a perfect way to use up those brown bananas!

My kids have always loved bananas, but only when they are perfectly yellow with not a SINGLE blemish on them 😉  This results in us regularly ending up with a few not so perfect bananas in our fruit bowl at the end of each week, and while I do enjoy turning them into Banana Bread quite regularly, these Banana and Chocolate Chip Muffins are also another great snack to make.

These muffins are very similar to my Banana and Chocolate Chip Loaf which is a favourite in our house. This recipe will make around 18 muffins and it’s also freezer friendly, so you can pop a few into the freezer for another time. You can also bake this recipe in mini loaf or mini muffin tins, please note that the cooking time will vary.

Tips for How to Make Banana and Chocolate Chip Muffins:

• It’s important to not over mix the ingredients, it’s ok to still have lumps in your muffin mixture.
• You can use different size muffin trays for this recipe – however please note your cooking time will vary.
• You can use either dark or milk chocolate chips for this recipe.
• These muffins are freezer friendly.
• You will need 2 medium sized bananas for this recipe. Please note if your bananas are larger, the muffins will still be quite moist may be quite ‘fudgey’ in the middle.

Looking for more banana recipes? You can find them here.

Also, for more simple snack recipes, check out our ThermoBliss Lunch Box Snacks and Freezer Friendly Snacks book.

You can view all of our books, eBooks and products here.

Easy Banana and Chocolate Chip Muffins

This easy Banana and Chocolate Chip Muffins Recipe is a simple snack that is great for lunch boxes or as an after school treat. These muffins are freezer friendly and both regular and Thermomix instructions are included.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine Australian, Modern

Servings 18 Muffins

Calories 253 kcal

Equipment

• 2 x Muffin Trays
• Thermomix

Ingredients

  

1x2x3x

• ▢ 300 grams self raising flour 2 cups
• ▢ 170 grams caster sugar ¾ cup
• ▢ 240 grams milk 1 cup
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon
• ▢ 150 g of butter - cubed
• ▢ 2 bananas approximatley 150 grams
• ▢ 250 grams chocolate chips

Instructions

 

Thermomix Instructions

• Line 2 x 12 hole muffin tins with paper cases (18 in total) and preheat your oven to 200 degrees celsius.
• Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. If it hasn't quite melted, cook for a further 1 minute, 60 degrees, speed 2 until it has completely melted.
• Add the self raising flour, sugar, cinnamon, banana pieces, vanilla essence, eggs and milk and mix for 12 seconds on speed 4.
• Scrape down the sides of your Thermomix bowl and add 200 grams of the chocolate chips and use your spatula to gently stir through until the mixture has just combined.
• Divide the mixture evenly between the paper cases until they are approximately ⅔ full and sprinkle over the remaining chocolate chips.
• Place the trays into the oven to bake for approximately 20 minutes or until cooked through when tested with a skewer.

Conventional Instructions

• Line 2 x 12 hole muffin tins with paper cases (18 in total) and preheat your oven to 200 degrees celsius.
• Place the butter into a microwave safe bowl and cook for 30 second spurts until it has just melted. Set aside to cool slightly.
• Place the bananas into a large jug and use a fork to mash. Add the milk, eggs and vanilla extract and whisk to combine.
• In a large bowl, add the self raising flour, sugar and cinnamon and stir to combine. Make a well in the centre.
• Add the banana mixture and melted butter and use a large spoon to mix until just combined.
• Add 200 grams of the chocolate chips and gently stir through - be careful not to overmix. It's ok to still have lumps in your mixture.
• Divide the mixture evenly between the paper cases until they are approximately ⅔ full and sprinkle over the remaining chocolate chips.
• Place the trays into the oven to bake for approximately 20 minutes or until cooked through when tested with a skewer.

Notes

It's important to not over mix the ingredients, it's ok to still have lumps in your muffin mixture.

You can use different size muffin trays for this recipe - however please note your cooking time will vary.

You can use either dark or milk chocolate chips for this recipe.

These muffins are freezer friendly.

You will need 2 medium sized bananas for this recipe. Please note if your bananas are larger, the muffins will still be quite moist may be quite 'fudgey' in the middle.

Nutrition

Serving: 0gCalories: 253kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 66mgPotassium: 133mgFiber: 1gSugar: 20gVitamin A: 265IUVitamin C: 1mgCalcium: 35mgIron: 0.3mg

Keyword Freezer Friendly, Lunchbox Snacks, Muffins, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Enjoy!