Today is a a muffin day, a banana chocolate chip muffin day! I had four small bananas, ripe as can be, and decided to put them into these muffins you see here today. I wanted to make them banana nut muffins, but since my daughter doesn’t care for nuts I went ahead and added chocolate chips instead. Those are much better in her opinion, and I’m sure many of you will agree! Who doesn’t like a little chocolate in their banana muffins!
I based this recipe on my Banana Tea Bread. I did cut the oil a bit, only using 1/4 cup. They came out perfect, all soft and fluffy, and the chocolate chips are a welcome addition. These were even better after being covered a few hours, moist and perfectly tender. I’m super happy to share these muffin here today and know you’ll love them too!
Eat them up…YUM!Print
BANANA CHOCOLATE CHIP MUFFINS
Made with lots love and a sprinkle of chocolate chips! A perfect way to start the morning or enjoy as a mid-day snack.
- 1 3/4 cups spelt flour, or flour of choice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup light flavored olive oil or warmed coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup organic pure cane sugar or coconut sugar
- 4 small or 3 large bananas (preferably overripe), mashed
- 1/4 cup or so chocolate chips (I used Enjoy Life Mini)
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl, mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups, add to batter and mix until combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 – 1/2 cup at most. Add in chocolate chips and mix briefly. Spoon into a well-greased or paper lined muffin tin, fill each muffin about 2/3 – 3/4 full. Bake for about 20 – 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready. Remove from oven and let cool for 10 min.
Makes about 10 – 12 muffins. (I got 10 muffins but was tasting the batter, about 1 muffin worth. I could’ve made 12 if I used a tad bit less on each muffin and didn’t eat the dough.)
To make gluten free, use gluten free all purpose flour or gluten free flour of choice.
If using coconut oil, be sure it’s warmed and creamy or in its liquid state.
Add 1 teaspoon of cinnamon to the batch for a different flavor.
I’ve made these using just the 2 teaspoons of baking powder with great results. If you don’t have baking soda on hand, you can omit it.
Spelt flour is my favorite flour and I use it exclusively for my baking projects! If you are mildly gluten intolerant you may be able to use gluten flour without any adverse effects. It is unlike most of the wheat flour of today as it is not hybridized. Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if you’re not familiar with it.