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Banana Chocolate Chip Muffins are so quick and easy to make, I think you’ll be whipping these up on the reg! Not only are they easy, they’re loaded with whole grains, and banana to keep things healthy. But to keep things fun, there’s also chocolate chips, cinnamon, and ginger.

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Quarantine: Day 1

Technically, it’s not even day one. COVID-19 has created a global situation that I never imagined I’d witness outside of a movie screen. Schools are going to be cancelled for at least the next two weeks, which means my little guy is going to be shut in with me. Cage match style.

As I write this, it’s only the weekend before we begin our homeschool/ work from home adventure. To get things started, I decided to whip up a batch of muffins with Ben’s help. This way we could focus on working on Bakes & Blunders together, in a way. He was a great help and actually loved these Banana Chocolate Chip Muffins!

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Creating Banana Chocolate Chip Muffins

I had actually planned on making muffins this past week, but never got around to it. They were going to be an Everything But The Kitchen Sink style muffin as I wiped out the random ingredients in my pantry. Such a great way to use up those random bags with a handful of dried fruit, nuts, chia seeds, etc.

However, my husband is dying for me to use up the giant bag of frozen bananas clogging our freezer. So he got it in my head to make Banana Chocolate Chip Muffins. Well, I’m the one who added in the chocolate. If you’ve read my banana bread post, you know he likes to keep things simple.

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Recipe Development

You can’t just create a recipe out of thin air. Well, generally speaking at least. So for the base of these Banana Chocolate Chip Muffins, I went back to my Cranberry Ginger Bran Muffins. Those muffins are crazy good and I like that they are a bit healthier than my Mini Blueberry Muffins.

However, I needed to make adjustments. I cut back on buttermilk to make room for a mashed banana. The original recipe is great, but I wanted something a little less bran and a little more wheat, if ya know what I mean. So I used less oat bran and swapped in some whole wheat flour. These changes gave me a hearty muffin that still had a fairly soft and smooth texture with just a bit of an oat-y chew. In other words, exactly what I hoped for!

What I Forgot

I refuse to call these “blunders” because there is nothing about this recipe that went wrong. But I may have told my husband that I would add toasted walnuts, per his request. And I totally forgot. They would have been a wonderful addition, but then Ben wouldn’t have eaten any, so I’m okay with this.

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Last year, I realized I love ginger. It’s amazingly versatile and has a unique spicy sweet flavor. I just had to throw in some ground ginger as homage to the original recipe. Had these been just for me, I would have thrown in some crystallized ginger too. That would have been the bomb dot com!

Related Reading: Cranberry Ginger Bran Muffins

Instead, I should have at least topped a few Banana Chocolate Chip Muffins with the crystalized ginger. Those spicy sweet nuggets of flavor would be amazing, but these were also amazing on their own.

So, Are These Just Banana Bread Muffins?

No, not really. When my husband suggested banana muffins, I was on board, but I also knew I didn’t want to make banana bread muffins. If that’s what you’re looking for, just use my classic banana bread recipe and bake it in a muffin pan. No special recipe needed.

These Banana Chocolate Chip Muffins have a subtle banana flavor, chewy oat-y texture, and a pinch of spices. They are closer to the love child between a bran muffin and a loaf of banana bread. Plus chocolate. To me, that is the perfect muffin for snacking or breakfast!