These classic Banana Chocolate Chip Muffins are a favourite of mine. Perfect for snacking or making a large batch and freezing for later!
When I was a teenager I loved to bake. I still do, but, one of my favourite things to bake back then were banana chocolate chip muffins. I just love ’em, plus they’re such a classic, aren’t they?
Banana Chocolate Chip Muffins are great because they’re perfect for using up ripe bananas. Last week I intentionally bought extra bananas so that I could make a few large batches of these puppies. As I approach the end of my pregnancy, I’m also keeping in mind easy recipes that I can batch cook and freeze for easy postpartum meals and snacks, and these are on my list!
How to Make Banana Chocolate Chip Muffins
This recipe is pretty simple. All you need is:
- Spelt or whole wheat flour, or you can use a gluten-free 1:1 blend like Bob’s or Pamela’s
- olive or avocado oil
- baking soda
- sea salt
- cane sugar or coconut sugar
- ripe bananas
- vanilla extract
- egg
- chocolate chips
Banana Chocolate Chip Muffins
The perfect muffin recipe with banana and chocolate chips.
Ingredients
- 1.5 cups spelt, whole wheat, or gluten-free 1:1 flour
- 1/4 cup cane sugar or coconut sugar
- 2 large ripe bananas
- 1/4 cup olive or avocado oil
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chocolate chips (I like to use mini chips)
Instructions
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Preheat oven to 350F.
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In a medium-sized bowl, mix together all dry ingredients (flour, baking soda, salt, sugar). In a separate bowl, mash banana and stir in remaining wet ingredients (oil, egg, vanilla).
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Add wet mixture into dry mixture and combine well. Fold in chocolate chips.
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Transfer batter into lined muffin tray and bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
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Let cool and enjoy!
Recipe Notes
You can freeze these muffins for later use! Simply add to an airtight baggie or container and store in freezer for 3 months or longer.
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