I am not sure why it’s taken me this long to share this recipe with you. My Passover version is always so popular with my family and friends, and the recipe spikes on my blog every April. I always make this recipe into mini muffins, but you could bake them into regular sized muffins or even a banana bread loaf. I just love the mini muffin size because they are easy to snack. It’s just a bite or two, perfect for kids and they freeze so well. Overripe bananas work better in baking and I often have those lying around. If your bananas are getting kind of old but you aren’t ready to bake, just unpeel them and freeze in a zip top bag. When you are ready to bake, just pull them out of the freezer and let them defrost before mixing into the batter. Have way too many bananas? Try my other banana recipes:
Peanut butter banana chocolate chip cookies
Banana oatmeal muffin tops
Strawberry banana ice pops
Strawberry banana crumb cake
Here is my dairy-free, margarine-free recipe for chocolate chip banana muffins. The chocolate chips are optional, so if they aren’t your thing just leave them out. Enjoy!
- ½ cup oil
- 1 cup sugar
- 2 eggs
- 3 ripe bananas
- ½ tsp. vanilla
- 1¾ cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- ¾ cup chocolate chips (optional)
- Preheat oven to 350°F. Line 24 regular muffin cups or 48 mini muffin cups with paper liners.
- In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.
- Add the bananas and mix until broken down and mashed.
- Add the vanilla and mix to combine.
- Add the dry ingredients: flour, baking soda, and salt. Mix to combine.
- Add in the chocolate chips and stir by hand so the chips don't break up.
- Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).
A tip about cupcake liners. There are so many cute cupcake patterns out there and I’m often tempted to buy them. But beware, not all cupcake liners bake well. Unless the liners are “greaseproof”, they will bake up all oily and look kind of translucent. You will lose the design printed on them and they will look greasy. I buy large packages of white and brown cupcake liners so I always have them on hand. My favorite place to order from is Bakers Stock. They have a nice selection and are very well priced!