Banana Chocolate Chip Muffins

I had family in town this past Memorial Day weekend, so naturally I needed to bake something. Any time I have visitors, I usually feel the need to utilize my baking skills in the kitchen. Since my dad was arriving with a ton of awesome NY bakery dessert items in tow, I figured I’d make something for breakfast. Though, I would have been perfectly happy eating cookies for breakfast…


I settled on some banana chocolate chip muffins, since i had some ripe bananas to spare (and because I’m a sucker for sweets in the morning). I melded a couple of recipes together to form this one, and the muffins came out great; nicely browned on the outside and fluffy on the inside. These aren’t big muffins, so eating one in the morning won’t expand your waistline much. I ate mine with some peanut butter, because banana, peanut butter and chocolate is one of the best flavor combinations on the planet, in my opinion. Enjoy!



  • 2 medium ripe bananas
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup mini chocolate chips



  1. Heat oven to 400°F. Grease a 12-cup muffin tin.
  2. In a large bowl, mash the bananas until only small chunks remain. Beat in the egg until combined. Mix in the almond milk and coconut oil.
  3. Mix in the flour, sugar, baking powder and salt just until combined. Gently stir in the chocolate chips.
  4. Spoon the batter equally into the 12 muffin cups.
  5. Bake for 20 minutes or until muffin tops are lightly browned. Cool completely.
  6. Gently run a butter knife around the edges of each muffin to pop them out of the cup. Store in an airtight container. Makes 12 muffins.




8 thoughts on “Banana Chocolate Chip Muffins

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