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Nana's Delicious Banana Chocolate Chip Muffin Recipe


Banana muffins using simple pantry ingredients, easy to make and beyond delicious! Light and airy, these muffins are perfect for breakfast, tucked into a school lunch or accompanied by a warm cup of coffee/tea.


Half a dozen chocolate chip muffins decorating a santa claus face decorative plate. Two children's santa mugs sit behind the plate with a holiday snow globe in view on a plaid covered table decorated with plaid ribbon. snack breakfast healthy muffin recipe family recipe easy breakfast school snack

When I married into The Maclachlan family, I quickly learned two very important things. Sports played a huge role in this family and so does good food and very likely these two come hand in hand whenver the family is getting together.


In fact, I first met my husband's parents at a Toronto Blue Jays game. However the tickets were up in the 500 level at the dome, and if you haven't been there, it's the top of the tippity top of the stadium. I was actually more nervous to sit that far up than to meet them that day!


While I didn't grow up in a sports family, I feel like I have quickly learned my fair share of sports knowledge. However I'm still busted for paying more attention to what is happening in the stands behind the play than watching the game itself. I mean, don't you ever wonder what delicious ball park food they chose and whether the Blue Jays grandma is behind home plate at today's game? No, just me?


Anywho, what I learned quicker than the rules of football (how many downs do you need again?) is this tried and true muffin recipe passed down by my mother in law, affectionately called Nana by the grandkids.



What Makes This Banana Chocolate Chip Muffin Recipe Great?

 

This is the best chocolate chip banana recipe that you can eat for breakfast or dessert! The magical light crumb gives these muffins a delightful cake like feel.


First found in the classic cookbook, Food That Schmecks by Edna Staebler, this recipe has become a family favourite and it's so easy to make that even my 10 year old twins can make them now.


Perfectly fluffy and flavourable muffins in 30 mins? Yes please! Freezer friendly, make ahead snack worthy and the perfect gift to cheer up friends that are under the weather.


Recipe Highlights

 

As each generation puts their own touches on family recipes, I've adapted the original to include avocado oil, cinnamon and opted to include chocolate chips instead of walnuts.


Want to make them vegan? Use a flax egg and dairy-free chocolate chips. Gluten Free? Use a 1-1 gluten free flour swap. Feel free to sub out white sugar for coconut sugar for a nice caramel flavour.



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Your List of Ingredients

  • 3 ripe bananas mashed, 1 cupful

  • 1/3 cup Avocado Oil

  • 1/2 cup sugar

  • 1/2 tsp salt

  • 1 egg, well beaten

  • 1 tsp vanilla

  • 1 1/2 cups all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/2 cup semi-dark chocolate chips



Instructions

 
  1. Pre-heat oven to 350. Spray muffin tin with avocado oil spray or use muffin liners.

  2. Combine the mashed bananas, oil, sugar, egg and vanilla into a small bowl.

  3. Add in the egg and vanilla to the wet and beat again.

  4. Sift the flour, baking powder, soda, cinnamon and salt into separate bowl.

  5. Add wet ingredients to the bowl with the sifted items. * Always add wet to dry for muffins for seamless blending of batter

  6. Fold in chocolate chips and remember to stop when the batter is just combined. Too many turns can lead to a tough muffin.

  7. Drop batter evenly between 12 muffin cups and bake for 15-17 minutes.

  8. Muffins are finished baking when a toothpick inserted in the top of the muffin comes out clean (batter is not clinging to the toothpick).

  9. Leave muffins to cool slightly before moving them to a cooling rack.


Baking tips:

  • I turn the muffin tin front to back half way through at around 7 minutes.

  • I also check on them around 14 minutes to see how they are turning out to see how many more minutes is required. Test for doneness using the toothpick technique above.

  • If you did not use muffin liners. I let the muffins cool enough to easily remove from the pan before moving to the cooling rack.


Storage tips:

  • Store leftover muffins in an airtight container for 2 days or in the refrigerator for a week.

  • To freeze, package fully cooled muffins in a freezer-safe airtight container. Let muffins thaw over night in fridge or warm up gently in an airfryer or toaster oven.


 

Love this recipe? Please leave a 5-star rating below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today for more recipes and foodie finds!



Half a dozen chocolate chip muffins decorating a santa claus face decorative plate. Two children's santa mugs sit behind the plate with a holiday snow globe in view on a plaid covered table decorated with plaid ribbon. snack breakfast healthy muffin recipe family recipe easy breakfast school snack

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