Banana Chocolate Chip Muffins

This is my no fail banana chocolate chip muffin recipe. Moist and delicious. Check out the notes for some healthy swaps in the ingredients.
Prep Time15 minutes
Cook Time25 minutes
Servings: 24 muffins


  • 2.5 cups Flour Optional: substitute 1/2c whole wheat flour for 1/2 c white flour)
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 cup canola oil 0ptional: substitute 1/2 c apple sauce for 1/2 c oil)
  • 1.5 cup sugar
  • 4 eggs
  • 2 cups mushy bananas I freeze ripe bananas and defrost them to use in these muffins.
  • 1 tsp vanilla
  • 1 cup chocolate chips the best quality chocolate chips you can fine!


  • Preheat oven to 180℃/350℉. Prepare the muffin tin by lining it with cupcake liners;In a large bowl combine flour, salt, and baking soda.
  • Mix oil and sugar (electric mixer is optional).Then add the eggs, vanilla and the bananas.
  • Add flour mixture beating until smooth. Stir in chocolate chips (my favorite in Israel is the Carmit brand, pictured below)  You can also add in toasted walnuts.
  • Use an ice cream scooper to scoop mixture into the cupcake liners. For the high-rising muffins, fill the liners to the brim so the batter will rise and get crunchy.
  • Bake in preheated oven for 23-27 minutes or until toothpick inserted into muffin comes out clean.
  • Let muffin cool. Eat them fresh from the oven 🙂  These also freeze well if stored in air-tight bags or boxes. 


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