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
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 375C (190F) 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?
coco
I have yet to find a good banana muffin recipes, saving this one to make next weekend when the current batch finishes. Do they freeze well?
Elisabeth
No promises your family will love them, but they’re a big hit with mine.
Obviously my kids would prefer I make the typical banana muffins that have like TWO CUPS OF WHITE SUGAR (why so much sugar).
I find these freeze well. They’re best fresh (of course), but I freeze and defrost them regularly.
Sarah
Yum! My usual recipe has a cupcake’s amount of sugar— these are WAY BETTER FOR YOU. I will try them right away because I have some bananas begging to be muffins on my counter as weak speak.
Elisabeth
I know! My old recipe (or the one I grew up with I should say) had something insane like 1.5 cups of white sugar to a cup of flour. I honestly don’t notice a difference without much sugar in muffin recipes (especially since bananas are naturally so sweet when they’re overripe).
Nicole MacPherson
Oooh that looks good. I have a couple of banana muffin recipes, one of which came from the Lutheran Ladies Family Favourites cookbook. Weird cookbook, but amazing baked goods. Think: church potluck. Anyway, right now I’m all about zucchini everything because I have about a zillion pounds of zucchini from the garden. Seriously, you would not believe it. Even my mother-in-law, who has gardened in Kelowna for 62 years, was like “what is with all the zucchini.”
Elisabeth
Church potluck recipes are THE BEST. So delicious, often with some condensed soup somewhere in the mix – haha.
I do love lightly roasted zucchini. Yum.
Jenny
I’m impressed that you developed your own recipe! These sound much healthier than typical muffins, but I’m sure they’re delicious (adding chocolate chips to anything will make it instantly delicious.) You’re reminding me that I should probably make muffins this weekend- i need to be prepared with quick snack or breakfast options because SCHOOL STARTS MONDAY, NOOOOOOOO!
Elisabeth
MONDAY. Jenny, I cannot believe it. Or that some people in the US GO BACK IN JULY. It boggles my mind. We are just a little over half-way through our summer vacation.
Lindsay
I love a warm banana muffin, but I’m the only one in my family who does so I never make them because what am I going to do? Eat them all myself? But, now, I’m going to! I can freeze them and eat when I want to. I, also, have never had peanut butter on a muffin and am putting that on my “food things to try” list!
Elisabeth
It’s a bit embarrassing how many of these muffins I can eat in a week. They’re so good. And yes, PB on a muffin is delish and adds to the protein content.
Ally Bean
I bake banana bread with mini chocolate chips in it, but have never tried to make them as muffins. My favorite muffin recipe is Cranberry Muffins flavored with orange juice and orange peel. Yum!
Elisabeth
I’m usually a hard pass on cranberry anything, but the orange juice and orange peel sound delicious and might be enough to sway me.
Lisa's Yarns
I have made a few muffin recipes in the blender when that is what the recipe calls for. The one I remember the most was a kale banana recipes. Paul took one bite and was like NOPE. Although the gree color was a bit off-putting so I get it. Oddly neither of my kids seem to like muffins. I really do not understand it. I tried making some banana muffins from the nora cooks website (but used dairy so they were not vegan). Phil and I liked the muffins, neither boy would eat them!
Elisabeth
Kale is something I NEVER have in the house. I think the green would throw my off too.
I love muffins, but don’t make much variety. It’s basically banana or carrot or apple or bust.
San
Thank you for sharing your recipe. I am not the biggest fan of bananas, but I like them better in baked goods, so I might give this a try. They sound delicious! I usually make blueberry or marble cake muffins. I also love poppyseed!
Elisabeth
I used to make a lemon poppyseed cake all the time (haven’t in years), but it would be delicious as muffins!
Michelle G.
These look so yummy! Yes, please! I don’t have a favorite muffin recipe, and I can’t remember when I last made muffins.
Anne
I always have a plethora of frozen bananas, so thanks for this! I would probably halve it (not a lot of freezer space + only one very small appetite…). I appreciate the healthier elements, too. 🙂
Nina
Thank you for sharing this recipe. Made it this afternoon and my two boys LOVED them!