BANANA CHOCOALTE CHIP MUFFINS
Bananas, bananas, bananas, we go crazy for bananas. We love this Banana Chocolate Chip Muffins recipe, because they’re easy to make and taste amazing. These muffins are made with creamy bananas, oat four, and mini chocolate chips for added deliciousness. Great for a yummy treat, kids school snack bag, breakfast, or you can freeze them for another day.
I change up this easy banana chocolate chip muffin recipe from time to time to perfect our version of this muffin. Now, I feel we’ve done it, and the kids go crazy for this fluffy, chocolaty treat.
We always have bananas, and when they start browning is when the magic in the bananas happens. When the peels on the bananas start to speckle, and have large brown patches on the skin is when they’re overripe and ready to use. This is the stage when the bananas become softer, and sweeter. During this stage is when I slice some up to freeze for smoothies, and mash them up to make the best banana and chocolate chip muffins.
I will usually make 2 batches, and keep some in the freezer to grab them as desired. They don’t last long even when baking an extra batch. Too yummy! We eat them for breakfast, snacks, or even dessert if the kids ask for a treat. It’s always great to have extras on hand.
HOW TO MAKE THE BEST BANANA CHOCOLATE CHIP MUFFINS
I always gather all my ingredients, measure, and have the muffin tin ready. This creates a quick, and easy experience when combining all the ingredients. In fact, this is how I teach the kids to bake or cook a meal. This allows you to focus on the task at hand.
Always have 2 bowls (1 can be mixing bowl), one for dry ingredients, and one for wet ingredients. Next in the mixing bowl add the bananas and mash them until all lumps are dissolved. The bananas will now be like a thick liquid. Now you’re ready to add the brown sugar, eggs, and vegetable oil. Stir or mix until well combined. This will be a very quick process, no need to keep mixing if you see it’s well combined.
After the wet ingredients are combined, add the dry ingredients into the wet mixture and stir. Only mix enough until combined. This is a crucial step, so don’t over mix the ingredients or you will end up with flat, dense muffins.
Pour the batter 3/4 way up the greased muffins tins, or muffin liners. If you want these bakery style muffins, then fill the liners up to the muffin tin mark. If you make them this way, then you will get 10 muffins, instead of 12.
The bakery style muffins are the best. They look amazing, and are fluffy, chocolatey, and oh so good!
SHOULD I USE OIL OR BUTTER IN THE MUFFIN RECIPE?
I’ve experimented with both, and I’ve come to my own conclusions. I definitely like the oil over the butter in look and texture. I stick to using canola, or vegetable oil, and avoid stronger flavored oils like olive or coconut since I don’t want to add these flavors to the muffins.
The muffins made with oil tend to be:
- light and fluffier
- less dense
- more moist texture
- higher dome muffin top
SHOULD I SIFT THE FLOUR?
There are benefits to sifting the flour before creating your mix. This process removes any debris that may have gotten into the flour, and removed lumps of flour for better mixing. Sifting the flour will also give you a more accurate measurement, but there’s a couple ways you can do this.
First things first, generally flour becomes packed tight in the bag, so you will want to loosen the flour before you measure. This way you will get an accurate measurement.
The first thing I will do is get a fork, and loosen and fluff the flour still in the bag. Then measure the flour, and pour through a sifter.
Some recipes will call for, “sifted-flour” meaning the flour should be sifted before measuring, and other recipes will call for “flour-sifted” meaning the flour should be sifted after measuring.
IS OAT FLOUR GOOD FOR BAKING?
Yes, it sure is! In fact I substitute oat flour for 1/3 of the all purpose flour for most of our muffin recipes.
Using oat flour in your recipes adds an extra healthy boost of protein and fiber, and it’s naturally gluten free. Oat flour not only adds nutritional value, but adds to the flavor and texture as well. Oat flour has a mild oat flavor, and when using it in baked goods it adds a light fluffy moist texture.
I always add oat flour to my baked goods, but there are other ways you can use this flour. Like, as a thickener in soups and sauces, cakes, cookies, and pancakes.
Making oat flour is simply whole grain oats that have been ground into a powder/flour for baking and cooking purposes.
TIPS TO MAKE THE BEST BANANA MUFFIN RECIPE
- Read the whole recipe first before you start to prepare the ingredients.
- Prepare and measure all the ingredients before you start combining, and mixing.
- Make sure to fluff the flour first before you measure the ingredients. (see recipe)
- Do not over mix the batter or the muffins won’t get a good rise.
Original post created August 25, 2018, and updated with new delicious recipe 1/23/2020.
Banana Chocolate Chip Muffins
- 1 cup all-purpose flour (fluff the flour in the bag with a fork before measuring)
- 1/2 cup oat flour (fluff the flour in the bag with a fork before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas mashed
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup canola, or vegetable oil
- 1/2 cup mini chocolate chips (for less sweet, add only 1/4 cup)
- 1/2 cup walnuts pieces (optional)
- Preheat oven to 350º degrees. Ovens may vary with temperature.
- Spray muffin pan with a non-stick spray, or use paper liners.
- In a medium bowl combine flour, oat flour, baking powder, baking soda, and salt. Using a fork mix the dry mixture so it combines evenly. Set aside.
- In a large mixing bowl add the bananas and mash them using masher or a fork. Then add the brown sugar, eggs, and oil. Mix on a low-med speed until well combined, or you can do this by hand.
- Now, add the wet mixture into the mixing bowl with the dry ingredients; adding a small amount at a time until smooth and well mixed.(Do not over mix!) Fold in the chocolate chips, and walnut if including in the recipe.
- Pour or spoon the batter into the pre-greases muffin tin, or muffin liners.
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