Tested till perfect Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
Photography by Matthew Kimura

Banana Chocolate Chip Muffins

Our moist, decadent banana chocolate chip muffins combine the warmth of banana bread with silky chocolate chips. Perfect, for breakfast, after school, or as an indulgent midnight snack, these scrumptious baked goods are sure to satisfy your sweet tooth.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe4 out of 5 based on 161 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins


  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1 cup 1cuppacked brown sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2 2eggeggs
  • 1 cup 1cupbuttermilk
  • 1 cup 1cupmashed bananabananas
  • 1/3 cup 1/3cupvegetable oil
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupchocolate chips
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In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In separate bowl, beat eggs; blend in buttermilk, bananas, oil and vanilla. Pour over dry ingredients. Sprinkle with chocolate chips; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

Nutritional Information Per muffin: about

cal 305 pro 5g total fat 11g sat. fat 3g
carb 50g fibre 2g chol 32mg sodium 264mg

% RDI:

calcium 6 iron 14 vit A 2 vit C 2
folate 16
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