Chocolate Chip Banana Muffins

5 from 3 votes

These moist, naturally sweet banana muffins are dotted with mini chocolate chips for a toddler treat that feels indulgent but is healthy enough for breakfast. Made without added sugar and perfect for little hands, they’re a great option for snacks, lunchboxes, or baby-led weaning. Plus, they freeze beautifully for busy weeks!

Prep Time5

Cook Time20

Course: Dessert

Cuisine: American

Keyword: Banana, Chocolate, Muffin

Servings: muffins

Ingredients

3 bananas mashed
1/2 cup chocolate chips
2 eggs
1 tsp vanilla
1 1/2 cups self raising flour if you don't have self raising flour, you can do 1 1/2 cup all purpose flour and 2 1/4 tsp baking powder, 1/4 tsp salt.

US - Metric

Instructions

Preheat the oven to 350 degrees F. Grease a standard muffin pan or line it with liners for easy removal.
In a mixing bowl, add all the ingredients and stir together until you have your batter. You can use an electric mixer for a smoother batter.
Pour the batter into the muffin tins. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your muffins in the last few minutes.
Cool and enjoy!

Notes

Banana Ripeness: The riper the bananas, the sweeter the muffins. Look for bananas with brown spots for optimal sweetness.

Mixing: Avoid overmixing the batter to ensure the muffins remain light and fluffy.

Serving Suggestion: These muffins are delicious on their own but can be served with a smear of nut butter or a dollop of yogurt for added nutrition.

Batch Baking: Consider doubling the recipe and freezing half for a quick, grab-and-go option on busy days.

Nutrition