Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

A soft and sweet banana muffin with chocolate chips on top

Yield: 

12 muffins

Ingredients: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 Teaspoon salt
1 egg
1/2 cup Miracle Whip or mayonnaise
3 ripe bananas (the riper the better!!)
1 cup chocolate chips

Instructions: 

1. In large bowl, combine dry flour, sugar, baking soda, and salt.

2. In medium sized bowl, beat egg. Add banana and mash thoroughly, using a potato masher. Stir in Miracle Whip. Add to dry ingredients and stir just until moistened.

3. Fill paper-lined muffin tins 3/4 full; sprinkle tops with chocolate chips. Bake at 375 degrees for 20-25 minutes or until muffin tests done with toothpick. Allow muffins to cool 5 minutes in the pan, and then remove to wire racks to finish cooling. Store loosely covered to help prevent stickyness! :)

Banana chocolate chip muffins recipe
Additional Notes: 

This recipe is originally from Crystal Paine.

This recipe was included in my freezer meal plan of breakfasts and make-ahead mixes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out!

Preparation Time: 

15 minutes

Cooking Time: 

20-25 minutes

Tammy's Review: 

These banana muffins are so delicious!! The banana bread part is soft and spongey, with a great flavor and texture! The chocolate chips on top make them look pretty, and help satisfy my sweet tooth. ;) These muffins are quick to make, and are good eaten warm, cold, or several days later! My rating: 10/10

Also, for those interested in substituting, I have used sour cream in place of the mayonnaise with excellent results. I really couldn't tell a difference! :)

Comments

Please see the recipe above for my complete review! Thanks! ~Tammy

Rating: 
5

I got this recipe from Crystal's Centsible suppers book....Tammy is right, they really do not last long at all! :)

Rating: 
5

...because I thought the mayonnaise taste in the batter was gross, but it cooked right out, and these are the most fluffy, cake-like banana muffins I have ever eaten. The body of the muffin is mild flavored, and the chocolate chips on the top complete it so well!

Tammy, do you think that sour cream could be substituted for the mayonnaise?

Rating: 
5

Just made these wonderfully easy muffins this afternoon. They are light and fluffy, and not too sweet. The banana flavor really shines. The little bit of chocolate chips on top make them all the more appealing. Delicious!

Rating: 
4

These are so delicious! I made a double batch just a couple of days ago and I again made a double batch this evening. I didn't have anymore mayonnaise left, so I used sour cream and they turned out just as good! :)
My family enjoy eating these tasty muffins!!

Rating: 
5

These had a good flavor and my husband really liked them. I didn't care for the texture too much, but that could be due to overmixing or some other error on my part. The chocolate chips on top made them so yummy!

Rating: 
4

WOW! I had some canned pumpkin in the cupboard, but no bananas and we were craving something sweet. So I whipped a batch of these up using 1 1/2 cups pumpkin instead of the bananas, but followed the rest of the recipe to a T. These are the moistest, yummiest muffins I have ever had! Can't wait to try it with the banana.

Rating: 
5

These muffins are great!
I like them because they're like cupcakes (i.e. sweet) more than muffins. :-)
You must try these!

Rating: 
5

These were like banana bread with chocolate chips on top! Yuuuum! I used plain mayo instead of Miracle Whip.

Rating: 
5

We LOVE these muffins. They're so soft. I somehow got 20 out of the batch. They freeze great, and my husband is enjoying them for breakfasts on the go =)
Thanks Tammy & Crystal!

Rating: 
5

I made these today with my four year old son who loved putting the chocolate chips on top. These were quick,easy and delicious. I did add a teaspoon of vanilla to the batter for a little extra flavor. Thanks again for another excellent recipe!

Rating: 
5

I made these yesterday. I got 18 out of the batch and there is only one left! My family really liked them.

Rating: 
5

Ok, I have made so many different versions of chocolate chip banana muffins my head could explode. My 5 yr old loves them and it's one of his favorites but he is oh so picky. I used to use a biscuit mix recipe and that is what he was used to so when I had to find (food allergies)a "scratch" version he was not so crazy about the results. They are usually too heavy or dense or they don't rise high like he likes them. His older brother and I ususally end up eating them. Well, this recipes finally did the trick. The chocolate chips sprinkled on top gave him the illusion of more chocolate than the other muffins I used to make even though the measurment is the same. They are very moist. I did substitute the egg with egg replacer and the mayo with 1/4 c. canola and 1/4c.applesauce. We can't use eggs for Josh. This recipe is replacing all my other versions from now on. Thanks Tammy.

Rating: 
5

Like another reviewer, I was skeptical about mayo in cooking. WOW! These are by far the best Banana Choc Chip Muffins we have had. So tender and moist. The right amount of sweetness. My family likes me to use milk choc chips. The recipe made 20 for me. I froze the second batch for my husband in his lunches. They are gone too! These muffins are just as good after they have been thawed. Now we are just waiting on some bananas to get ripe so we can make these again. Thank you Tammy & Crystal.

Rating: 
5

I subbed the mayo with sour cream. I also made a batch without the chocolate chips and added chopped walnuts. They were delicious.

Rating: 
5

I didn't have mayo or sour cream, so I used 1/4 cup canola oil and 1/4 cup applesauce. I also used half whole wheat flour. These were so yummy and very popular at the luncheon I took them to. A wonderful snack you can feel healthy about eating...can't beat that!

Rating: 
5

I used whole wheat flour and added some wheat gluten and they were the most moist (say that ten times fast!!) muffin I have ever made with whole wheat flour. I am wondering if I should start using mayo in all my muffin recipes!:) I mixed the choc chips in with the wet ingredients and that seemed to work out fine too. I think I would add more banana next time...thinking the wheat has so much flavor that it over powered the banana a little too much. Thanks again
Shorty

Rating: 
5

really good! I was hungry for bananas but can't eat them raw/plain as they make me sick so I whipped up a batch of these. I, too, was a bit dubious of the mayo because the batter smelled like, well, mayo! but once they were baking the whole house smelled deliciously banana-ish.:-D Very nice texture and a great snack!

Rating: 
5

I made a batch of these yesterday and we loved them. Because we don't buy mayonnaise and don't have an adequate subsitute for sour cream over here, I put yoghurt instead.
Sam said they were the best ever! When I told him this was once again one of Tammy's recipes, he said "Tammy is wonderful" :)
Thank you Tammy

Rating: 
5

Very good recipe....I used mayonnaise! I will definitely make this one again.

Rating: 
5

This is the fourth banana muffin recipe I've tried and it's absolutely delicious!!! It is by far the best recipe I've found!! I also used the Mayo and was a little wary at first but they were excellent. I will definitely recommend this recipe to friends and family!!

Rating: 
5

I made these muffins yesterday and they were the best that I have ever had. They were even better this morning. This recipe is a keeper!

Rating: 
5

I made this recipe this morning and it is absolutely FABULOUS! To make it a little healthier I used half wheat & half unbleached all purpose flour. I also used half brown & half white sugars. My little boys LOVED them and I can't wait to see my husband's reaction.

Rating: 
5

These are the best banana muffins i ever made! For the flour i used fresh ground soft white wheat, for the sugar i used brown sugar, and for the mayo i used vanilla yogurt (the first time, 2nd time i used buttermilk, didn't notice a difference). after mixing i folded in about 3/4 cup mini ch. chips. They are so moist and i love the texture with the soft white wheat. these are going in my recipe folder to make again and again. thanks for sharing!

Rating: 
5

I made this recipe today as you highlighted it in your post - these are great. I used vanilla yogurt in place of the mayo and added cinnamon & vanilla. I think these will be my go to muffin recipe.

Rating: 
5

One more comment about how GREAT these are, but I just had to add my two cents---these are fantastic! Light and fluffy, and I doubt I will ever go back to previous recipes that I collected over the years...
the only things I did differently are; I used mini-chocolate chips, and I added about a teaspoon of vanilla, which, if the vanilla wasn't in it, I think I would have missed it, so I am glad I went with my gut and added it! Oh, and I only had two bananas, and it worked out great, though I bet it would have been even better with the three, but I used what was on hand.

one question for Tammy: Do you ever make this into a loaf? if so, how long do you bake it for? (though I like the muffin form, but just an inquiry).
~Jamie

Rating: 
5

These muffins were great! My whole family really liked them. I'm going to start making them for my little boys breakfast ( he drinks a whole-fruit smoothie every morning; and I was giving him a breakfast bar later on). This will be a great replacement for the breakfast bar! I might cut back on the chocolate chips a little next time though.
Amy

Rating: 
5

I have tried so may banana chocolate chip recipes and they alwasy taste average. My whole family loved these, which is hard to do!

Rating: 
5

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