These chocolate chip banana bread muffins are quick and easy to make and are great for breakfasts for snacks. All you need is 4-5 ripe bananas and some basic pantry ingredients.
Banana bread is always a favourite, but in a muffin form, it’s even better! Convenient, already portioned out, and ready to grab and go, my daughter loves eating one of these as a snack.
We always have bananas around the house, so this recipe is perfect to use up spotty, ripe bananas. I usually throw ripe bananas in the freezer until there’s enough for a batch of banana break muffins. I simply take them out of the freezer and let them defrost while I prep all the other ingredients. One added bonus is that after the bananas defrost, they need very little mashing making it easier and faster.
Banana Bread Muffin Tips:
This banana bread muffin uses a handful of ingredients that I regularly have on hand, so it’s something I can make on a whim.
Dry Ingredients:
Combine the flour, baking powder, baking soda, and cinnamon in a bowl and mix with a dry whisk. This helps make sure the ingredients are distributed well when mixing with the wet ingredients
Wet Ingredients:
Start by separating the egg white into a large mixing bowl. I often save the egg yolks to make a half batch of my baked egg custard for a nice dessert to accompany the banana bread muffins.
Add the sugar, vanilla, and melted butter to the egg white and whisk together until evenly mixed. I’ve substitute with coconut oil and the muffins turn out great as well.
Mash the bananas in a separate bowl and then add to the wet bowl along with 1 cup of unflavoured yogurt. The yogurt helps keep the muffins soft and moist.
Add the the dry ingredients into the wet and fold using a spatula. Try not to over mix the batter or the muffins can turn out heavy and chewy.
Also add the chocolate chips at this time. I often substitute with raisins, dried cranberries or a mixture of both.
Scoop into muffin tins with liners and bake at 350 degrees F for 30 mins until a toothpick inserted into the muffin comes out clean. Cool down and serve. These muffins stay fresh at room temperature for a few days or up to a week in the fridge. In my house, they usually don’t last that long.
Chocolate Chip Banana Bread Muffins
Ingredients
Bowl 1: Dry ingredients
- 2.5 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
Bowl 2: Wet Ingredients
- 3 large egg whites
- 1/2 cup brown sugar
- 3 tbsp unsalted butter, melted , can also subsitute with coconut oil
- 1 tsp vanilla extract
- 2.5 cup mashed bananas approximately 4-5 ripe bananas
- 1 cup unflavoured yogurt
Optional ingredients
- 1 cup chocolate chips
- 1/2 cup raisins
Instructions
- preheat oven to 350 degrees F
- prepare muffin tins by lining with paper or reusable silicon liners
- in bowl 1, combine all the dry ingredients of Bowl 1 together: Flour, baking powder, baking soda, ground cinnamon. Use a dry whisk and mix together
- in a separate bowl 2, whisk egg whites lighly to break it up
- add sugar, butter, and vanilla and whisk together
- add mashed bananas, and yogurt to the wet bowl and mix together
- Add all of the dry ingredients from Bowl 1 and chocolate chips and raisins into Bowl 2. Using a spatula, fold the wet ingredients into the dry ingredients until combined
- Scoop into the prepared muffin tins and place in center of oven for 40 mins until a toothpick inserted in the center of the muffin comes out clean.
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