This Banana Chocolate Chip Muffin Recipe is light and moist, but differs considerably from the batter I often use making Chocolate Chip Banana Bread. The muffins are cooked at a little higher temperature, and being smaller cook much quicker, so there is less chance of edges drying out, so that is less of a concern. I also don’t always have buttermilk on-hand.
I think you can tell from the image above this is a moist muffin. My goal was a healthier muffin than typical store bought, as these were made for my daughter. Most of the ingredients I used happen to be organic, and I selected sucanat over typical cane sugar, since it is a bit less processed and I prefer the flavor. Turbinado or standard cane sugar can of course be used instead.
The recipe makes exactly six standard sized Banana Chocolate Chip muffins (not those coffee shop monstrosities).
- 1 medium ripe banana
- 1 large egg
- 1½ tsp pure vanilla extract
- ¼ cup sucanat (or pure cane sugar)
- ¼ tsp sea salt (or Kosher salt)
- ¼ cup milk (or plant-based milk substitute)
- 2 tbs oil (or melted butter)
- 1 cup all-purpose flour
- ¼ tsp cinnamon
- 1½ tsp baking powder, preferably aluminum-free
- ½ cup chocolate chips
- Preheat oven to 375 degrees.
- Mash the banana then beat with egg and vanilla.
- Add the sucanat/sugar, salt,milk, and oil. Beat well.
- Mix together the flour, cinnamon and baking powder in a small bowl, then add to wet mixture and stir well.
- Once evenly blended, fold in the chocolate chips.
- Put six liners in a muffin tin and fill them with batter.
- Bake for approximately 20 minutes, until centers of tops seem cooked.
- Cool before serving.