Banana Chocolate Chip Muffins

June 22, 2013 — 3 Comments


I love living in Flagstaff because there are so many amazing places to explore within a day’s drive. A few weekends ago I went on a camping trip to Zion. We saw Emerald Pools, the Weeping Wall and my favorite, Angel’s Landing. The view was worth the climb, a 1500 foot elevation change in 2.4 miles.

When I got home from camping I noticed that I had neglected a bunch of bananas and they had turned rather brown. Instead of throwing them away I used them for baking. The riper the banana the sweeter it tastes. I wanted to make banana chocolate chip muffins because I love banana and chocolate flavors combined. The coconut topping is optional, you could do a streusel topping instead or leave the muffins plain.

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Banana Chocolate Chip Muffins


  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 medium bananas, mashed
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips
  • 1 cup shredded coconut


  1. Preheat your oven to 375 degrees Fahrenheit. Place 12 paper liners in your muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. 
  3. In your mixer bowl, beat the bananas, sugar, egg and butter together until everything is well incorporated.
  4. Stir the banana mixture into the flour mixture just until it is moistened. Mix the chocolate chips into the batter.
  5. Spoon the batter to the top of the paper liners. Sprinkle coconut on top of each muffin.
  6. Bake for 25-28 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and cool in the tin for 10 minutes. Remove the muffins from the tin and finish cooling on a baking rack.



3 responses to Banana Chocolate Chip Muffins


    Just made these this afternoon. Delicious! 🙂


    My girls and I made these today and they are delicious! We wanted some mini muffins as well – those baked for about 10min. I appreciate your altitude posts, we moved from Texas to colorado 2 years ago and my baking has suffered! It’s a constant challenge. Thank you for this!

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