My Go-To Banana Chip Muffin Recipe

I have been meaning to post the recipe for my current favourite muffins for months now and even started typing it up in a cute recipe template from Canva. And then I forgot about it. Completely.

Earlier this week a blog reader (Hi Kristin!) requested I share the recipe which reminded me of my original intention to write it down. I have decided to not let the perfect be the enemy of the good. This is most certainly not a recipe blog, so writing it out in the plainest of fashions will have to do.

I’ve amalgamated a few different recipes (mostly this and this) before settling on my own version which I detail below. So yes, you’re using a recipe developed by yours truly. Proceed with caution. #NotARecipeBlog

Banana Chocolate Chip Muffins

Ingredient List:

• 3 medium-sized ripe bananas, frozen and then thawed
• 2 eggs
• 1/4 cup oil (if using coconut, melt first)
• 1/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup oatmeal
• 1.5 tablespoons ground flax
• 1 tablespoon chia seeds
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• as many chocolate chips as desired (usually about 1/4 cup)

Makes 12 muffins

Directions:

*I prepare my recipe in a food processor. I’m sure it would work with electric beaters or just whisking ingredients together by hand, but the texture will almost certainly be different.

• Freeze ripe bananas. I put them in the freezer as-is (skins and all) and bring out three frozen bananas a few hours before I want to make this recipe.
• When the bananas are defrosted, peel them and then squeeze all the moisture out of the peels. Yes this feels gross. I swear the freezing and defrosting (and squeezing) makes for moister muffins.
• To the bananas add: eggs, oil, and brown sugar. Pulse the food processor until those ingredients are combined.
• Add remaining ingredients, except chocolate chips. Pulse until combined (only takes a few seconds); scrap down the sides of the food processor.
• Add chocolate chips and pulse several times.
• Portion out 1/4 cup of batter per muffin (I use a 1/4 cup measuring cup and pour the batter into a silicon muffin tin which requires no paper liners or grease – easy peasy).
• Bake at 375F (190C) for 15-20 minutes or until a skewer comes out clean.
• Let muffins cool for a few minutes in their tin and then turn out on to a cooling rack.
• EAT!

John loves these muffins. I love these muffins. The kids love these muffins. They’re moist, filling, and have a modest ingredient list but still taste delicious. I used to make an all-oatmeal version, but the kids eventually started calling them the “healthy banana muffins” and decided they no longer liked them. Sigh. The addition of flax and chia seeds makes them extra soft and tender – while giving a nice boost of fiber and Omega-3s! I make at least one batch per week and, so far, we haven’t gotten tired of them.

My go-to breakfast lately has been splitting one of these muffins open and topping it with drippy peanut butter and eating that alongside a few heaping tablespoons of cottage cheese. Yum.

What’s your favourite muffin recipe? Have you ever made muffin or cake batter in a food processor? What’s your current go-to breakfast?