These banana chocolate chip muffins are easy to make and the perfect way to use up bananas that are starting to get a little too ripe. The sweetness of the overripe bananas adds natural flavor, so you can cut down on added sugars. Plus, using 70% dark chocolate chips gives these muffins a rich, satisfying taste without being overly sweet. I always make sure to choose natural ingredients, like grapeseed oil or butter, and check labels to avoid unnecessary additives or preservatives. These muffins come together quickly and are a fantastic option for breakfast or a snack.
Did You Know?:
Bananas are rich in potassium, which supports heart health and muscle function, while dark chocolate is packed with antioxidants that can help reduce inflammation. By using natural sweeteners and unprocessed ingredients, these muffins provide a healthier option than store-bought treats.
Yield:
12 muffins
Ingredients:
3 ripe bananas, mashed
1/3 cup grapeseed oil or melted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk (dairy or oat)
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup 70% dark chocolate chips
Instructions:
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Personal Tip: Ensure your oven is fully preheated for even baking. -
In a large bowl, mash the bananas until smooth. Add the grapeseed oil (or melted butter), sugar, egg, vanilla extract, and milk, mixing until well combined.
Personal Tip: If your bananas are small, add an extra tablespoon of milk for moisture. -
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
Personal Tip: Overmixing will make the muffins dense—stop mixing as soon as the flour disappears. -
Stir in the 70% dark chocolate chips.
Personal Tip: Toss the chocolate chips in a little flour to prevent them from sinking to the bottom of the muffins. -
Divide the batter evenly among the muffin cups.
Personal Tip: Use an ice cream scoop to ensure even portions for all muffins. -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Check muffins at the 18-minute mark to avoid overbaking. -
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: Muffins will keep fresh longer if stored in an airtight container at room temperature.
Nutritional Information (Per Serving):
Calories: 180, Protein: 3g, Carbohydrates: 26g, Fiber: 2g, Net Carbohydrates: 24g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 120mg, Sugars: 14g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
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Substitute Ingredients: If grapeseed oil isn’t available, coconut oil works just as well and adds a slight coconut flavor. You can find coconut oil in bulk, making it more affordable and long-lasting, especially if you bake often.
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Banana Ripeness: Bananas that are overripe bring natural sweetness and moisture to your muffins. They freeze well, so when your bananas get too ripe, store them for future use in baking. Freezing overripe bananas helps reduce waste while ensuring you always have some on hand for quick baking.
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Choose Dark Chocolate Wisely: While 70% dark chocolate chips add rich flavor, buying dark chocolate in bars and chopping it yourself can sometimes be cheaper. You can control the chunk size and save money by buying larger bars or in bulk. Dark chocolate also has health benefits due to its antioxidant properties.
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Make it Gluten-Free: This recipe can easily be made gluten-free by using a gluten-free flour mix. Many stores offer reasonably priced mixes, and they often include stabilizers like xanthan gum, which help keep baked goods from crumbling.
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Portion Control with Mini Muffins: If you want to make this recipe stretch further or have small snacks, make mini muffins instead of regular-sized ones. Mini muffins bake faster, use less batter per serving, and are ideal for portion control. You can freeze mini muffins for grab-and-go snacks.
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Bulk Buy Staples: Save money by purchasing baking staples like flour, sugar, and oil in bulk. Keep them in airtight containers to maintain freshness for longer periods, allowing you to bake on a budget. Watch for sales around holidays for discounts on these items.
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Reusable Muffin Liners: Invest in silicone muffin liners that are washable and reusable. This eco-friendly choice reduces waste and helps you avoid running out of paper liners. Silicone liners also prevent muffins from sticking, saving you time on clean-up.
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Store and Freeze: To extend the life of your muffins, freeze them after cooling. Muffins can be stored in a freezer-safe container for up to three months. Defrost in the microwave or oven for a fresh muffin anytime.
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Kid-Friendly Fun: Baking is a great way to involve kids in the kitchen. Let them help mash the bananas or stir the batter. This hands-on approach not only keeps them entertained but also teaches them about food preparation.
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Energy Efficient Baking: Bake in batches to maximize energy efficiency. Doubling your recipe and freezing the extras saves oven time, electricity, and ensures you always have muffins on hand for a quick treat.
Let’s Learn About Bananas:
Bananas grow in tropical climates and are often harvested when still green. While they're a popular fruit worldwide, it's important to consider how they're grown and processed. Many banana farms use pesticides, so choosing organic bananas can reduce your exposure to harmful chemicals. As bananas ripen, their texture changes—green bananas are firm and starchy, while fully ripe bananas are soft and sweet. The ripening process also affects their flavor, making ripe bananas perfect for baking as their sweetness naturally intensifies. Look for bananas that are free from large brown spots for best results, and always wash them before peeling to remove any lingering chemicals.