This simple grab-and-go snack is a must for your recipe repertoire! These moist and flavourful Banana Chocolate Chip Muffins are a revamp of one of Peppers and Pennies most popular recipes. They are now more affordable and tastier than ever!
Do you ever get caught-up in a food cycle where you seem to eat the same thing, day in and day out? For me it’s often with bananas. I have weeks where it seems I live on Bananas. A half banana with my morning coffee and the rest on toast with peanut butter. Feeling snacky? I’ll grab a banana. Running out the door, unsure of my plans and when I’ll be eating? A banana is thrown in the purse, of course! They are so versatile, and one of the most affordable snacks available, so it makes sense I tend to gravitate to them. But, the love affairs eventually swindles and my tastes will temporarily change and I am stuck with a pile of bananas that are ripening. Thankfully, that is not an issue in my house!
I have been making this recipe for years upon years. I remember standing in my first apartment on a particular hot summers day wondering why the heck I was baking these! Even though I have always developed and made my own recipes (aka experimenting), this is one of the few baking recipes I can make without looking back to my notes, recipes or really pausing to try to go through the files deep in my brain. However, as my baking and cooking knowledge has grown, I have made small changes and improvements to many of my recipes and this is definitely one of them! The original recipe has stood the test of time on the blog and still gets multiple hits a day, but I feel it can be vastly improved upon (both the recipe and how it was written). Instead of taking the existing recipe from 2016 down (as it clearly does work and tastes fine enough as is) I figured I would repost in a new recipe as not to disturb anyone who had bookmarked and saved the recipe.
The changes are simple. I’ve added two spices that everyone should have in their pantry to give the muffins a bit more of a complex, deep flavour. They are not mandatory, of course, but it really brings them to the next level. I swapped-out pricey butter for my ol’ trustworthy and budget friendly Canola oil. While this original swap-out was originally a cost savings technique, I found it truly kept these snacks more moist for longer. They also seem to freeze and thaw-out better since I said goodbye to butter and mixed-in Canola oil instead. How’s that for a win-win-win? In the changes to the recipe, I have also expanded on the technique so that you get the best muffins possible from this simply and short recipe!
Also, the photos are clearly much better. Woohoo for constant improvement!
I truly struggled with posting this for sometime but I reminded myself that not every recipe on every blog needs to be revolutionary. There is absolutely a space for simple, tried and true and basic recipes. I am so glad you are here to share with me mine!
In the spirit of sharing, I also wanted to share on here that I have been writing for the Digital Homes section of The Winnipeg Free Press! You can find me, nearly weekly, gracing the online pages under “Renovation and Design”. I have learned a lot about writing in this short time and am excited to explore more topics on blogging, food and wine, home life and travel! If there is a topic you want to see me address, please send me an e-mail! Check-out my articles here, it would mean so much to me!
Improved Banana Chocolate Chip Muffins
- 3 medium sized, over ripe bananas mashed
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg beaten
- 1/3 cup Canola oil
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 package semi-sweet chocolate chips
- Preheat oven to 375 degrees and line muffin tin with muffin baking cups.
- In a small mixing bowl, mash over ripe bananas. Once mashed to desired consistency, add white and brown sugar, beaten egg and canola oil. Mix well.
- In a medium mixing bowl, mix flour with baking powder, baking soda, nutmeg, cinnamon and salt.
- Add banana mixture to flour mixture and mix well (about 30 stirs). Be careful not to over mix. Fold in chocolate chips.
- Divide batter into 12 muffin baking cups. Bake for 18-20 minutes, or until inside is set and top is golden brown. Serve warm with a glass of milk or cooled!
Did you make Banana Chocolate Chip Muffins at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!