Monday, August 1, 2011

Muffin Monday - Banana Chocolate Chip Muffins

Baked fruit has never really been the Papa's thing. He's willingly tried and enjoyed each and every muffin we've baked this year (including the ones baked with raspberries, blueberries, apples, and strawberries), but last week we hit the wall. As much as we pleaded (oh come on, they're really good...), he simply wouldn't try even one tiny bite of last week's Delicious Peachy Muffins which were, well, delicious. 

To make up for it, we baked a batch of these on Saturday morning so he could enjoy them fresh from the oven...

Banana Chocolate Chip Muffins
(inspiration here)
makes 16 -18 muffins

1 3/4 c. whole wheat pastry flour
1/3 c. organic cane sugar (white sugar will work)
2 t. baking powder
1 t. baking soda
1/2 t. sea salt
3 extra ripe bananas (about 1 cup)
1 egg
1/2 c. plain yogurt
1/2 c. coconut oil or butter, melted
1 t. real vanilla
3/4 c. quality mini chocolate chips

Preheat oven to 350F and grease muffin tin (we like to use coconut oil) or line with paper baking cups.

Measure flour, sugar, baking powder, baking soda, salt, and chocolate chips into a mixing bowl; stir with a whisk to blend.

Mash bananas using an electric mixer.

Add egg, yogurt, vanilla, and melted fat of choice (we used coconut oil this time).

Tip: Slowly melt your butter or coconut oil over low heat ahead of time so it's not too hot; this way it won't harden when you add it into your batter...

Add banana mixture to dry ingredients stirring only until moistened - don't over mix your muffins!

Fill prepared muffin cups 2/3 full. We've discovered that using an ice cream scoop works perfectly!

Bake muffins for 15 - 20 minutes; check with a toothpick to be sure they're done. (Ours were ready at 17 min.)

Cool slightly before removing muffins to a wire rack.

Bon appetit!

AnnaLynn and I would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)

This is the 30th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 21 more to come, stay tuned... And yes, we realize 30 plus 21 does not equal 52. You'll have to read our first Muffin Monday post if you want to know why we're missing one. :)


Today's Muffin Monday post is being shared here: Mouthwatering Monday, Muffin Monday, Tuesdays at the Table, Tasty Tuesdays, Titus2sdays, Tempt My Tummy Tuesday, Home Sweet Farm, Far Above Rubies, 2 Maids a Baking, Living Well Wednesday, Healthy 2day Wednesday, Raising Homemakers, Let's Do Brunch, Frugal Food Thursday, Full Plate Thursday, Pennywise Platter, and Feasting in Fellowship Friday


  1. Anonymous8/01/2011

    Mmmm...I can almost smell them!

    Your daughter looks adorable in that red heart apron! (Did you make that, Lisa?)

    I will surely try these soon!

  2. Pamela - In fact I did sew that cute red apron as a Christmas gift a couple years ago. Thanks for your sweet words. :) ~Lisa

  3. These look and sound great! Can't wait to try them! Thanks so much for linking them up at Muffin Monday!

  4. Wonderful muffins again! Annalynn, I haven't tried any of you & your mom's muffins yet, but I have been adding my favs to my recipe box! We are trying to do no sugar, maybe you guys could make some no-sugar muffins soon & I'll try them out!

    Thanks for linking up at Healthy 2day Wednesdays last week! (just thanking you ahead of time, lol!)

  5. I sent this link to my daughter. They look so good. Chocolate chips will do what fruit can't for our men, huh? The peach sound delightful!

  6. Rachel - Oh, you have no idea how pleased my girl is that you commented directly to her. We're working on a sugar free muffin just for you... :)

    Pamela - Yes. Chocolate chips. :)

  7. I came across your site on Pennywise Platter. What a lovely recipe. I really like the coconut oil option.

  8. Rivki - Thanks for stopping by and leaving a comment. Using coconut oil in our muffins is just one more simple way to get a bit more of it into our diets! Blessings, ~Lisa

  9. You and Anna Lynn have created a wonderful muffin. That is a very nice goal that the two of you have. How could you go wrong with Chocolate Chips and Banana's. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon. Hope you are having a great week end!
    Miz Helen

  10. Anonymous8/23/2011

    I have made these banana chocolate chip muffins and they were fabulous! I used white whole wheat flour and added 1/4 cup of ground flaxseed. My kids loved them. They will be a staple in our house. I have also made the peachy muffins and we loved those as well. Can't wait to try another one. Thank you for sharing.

  11. Christina - Thank you so very much for taking the time to let us know! We'll have to try the ground flax next time we make these. :)

    Blessings to you and your family, ~Lisa

  12. Anonymous12/21/2011

    I made these this week and added about 1/3 cup of peanut butter. YUMMY! Will be using this recipe again!

    1. Anonymous1/25/2016

      Just wanted to say that 4 years later, this is still my go to banana muffin recipe! Also, when looking for muffin recipes, your site is a favorite :) Thanks so much for all the awesome recipes. I've tried several over the past several years and they've been good.

    2. Thanks so much, Amanda!! :)

  13. Thanks, Amanda! We'll be trying your peanut butter addition soon. :)

  14. Just made these and they turned out great! I didn't have whole wheat pastry flour so I used half wheat (I grind my own) and half white. The rest I kept the same. I'm sure my kids will love them as much as I did in the morning. Thanks for the recipe!

    1. Heather, Thanks for taking the time to leave a comment! So glad you used what you had on hand to make these. We like the w/w pastry flour so much that I buy it in 25 pd. bags, but I know many, like you, who grind their own. Hope your kiddos enjoy these! Blessings, ~Lisa :)


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