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Improved Banana Chocolate Chip Muffins

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! 

Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Canadian
Keyword: Baking, Banana, Muffins
Servings: 12 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!


Looking to cut back on the sweetness? Swap-out chocolate chips for walnuts!