Chocolate Chip Banana Muffins Recipe -
Chocolate Chip Banana Muffins Recipe

Chocolate Chip Banana Muffins

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"Classic moist banana muffins are extra special with the addition of chocolate chips."

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Original recipe makes 24 muffins Change Servings


  1. Preheat oven 350 degrees F; line 24 muffin tins.
  2. Combine the Arrowhead Mills Organic All Purpose Flour, Hain Pure Foods Iodized Sea Salt and Hain Pure Foods Gluten Free Featherweight Baking Powder in a bowl.
  3. In the bowl of a mixer, combine the sugar, butter, bananas and eggs until well mixed.
  4. Add the dry ingredients and mix until evenly combined; stir in chocolate chips.
  5. Spoon batter into prepared muffin liners and bake for 28 minutes. Test with a wooden pick. Muffins are done when wooden pick comes out clean. Let cool in pans for 10 minutes and then turn out onto cooling rack to cool completely
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

Very good and very easy to make. Used the regular sugar, flour, etc and worked great. I used mini chocolate chips. They were a hit!!

Most Helpful Critical Review
Apr 28, 2011

I wasn't really a huge fan of this recipe. I made it to share with several of my neighbors, and everyone agreed it sort of tasted like a flavorless muffin with chocolate. I even added extra banana and a little vanilla and it did not have ANY banana taste at all. They were best when heated in the microwave with some butter on them and the chocolate chips got all melty, but otherwise they were quite bland.

Oct 23, 2011

What in the heck is going on with the measurements for this recipe? I assume that six cups baking powder and 185 cups flour was a mistake when I cut the recipe in half using the serving adjuster. Whoops. That aside, I used my better judgement and used 1 1/2 cups all purpose flour and a teaspoon of baking powder. When I halved the recipe, it called for 3/4 cup of melted butter and 1 1/2 eggs. Because I didn't want to measure out half of an egg, I used both eggs and cut back a couple tablespoons on the butter so I could use two full eggs. The chocolate chips I used were mini chocolate chips and because the measurements were fudged on that as well, I used just under a half cup. I got exactly 12 muffins from a halved recipe and mine were done at exactly 20 minutes. These muffins turned out really pretty. They were good--I just think there should be a little more banana. Maybe next time, I'll cut back on a little of the butter and add in some more mashed banana. NOTE: I hope my review was able to help someone who wants to know what the measurements should be for a half recipe.

Nov 18, 2010

Fabulous!!! Great recipe using all my favorite brands.

Apr 06, 2011

These were good, albeit a little bland. If I were to make these again I might try adding some vanilla.

Jan 24, 2011

I love these muffins.They are very moist!!

Mar 28, 2011

Awesome just the way the recipie reads. My family loved them...barely last a day in my house with two teen boys. They are encouraging the bananas on the counter to brown more quickly so I can make them again. Only thing I did was substitute regular ingredients for the fancy organics and it worked perfectly.

Apr 19, 2011

These little muffins are a hit! I bring them into work for motivation. I added about a 1/2 tsp nutmeg and a 1/2 allspice for a nice spiced banana flavor, very delicious!


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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