Banana Chocolate Chip Muffins | Bakes and Blunders
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Banana Chocolate Chip Muffins

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.

Banana Chocolate Chip Muffins | Bakes and Blunders

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!



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.

Banana Chocolate Chip Muffins | Bakes and Blunders

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.

Banana Chocolate Chip Muffins | Bakes and Blunders

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.

Banana Chocolate Chip Muffins | Bakes and Blunders

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.

Banana Chocolate Chip Muffins | Bakes and Blunders

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!


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Don’t Be Afraid To Experiment


Something that can make me go a little bonkers is the idea that experimentation can only happen with cooking.  That baking is somehow impossible for a home baker to possibly figure out and therefore you should never stray from a recipe.


Related Reading: Mini Blueberry Muffins


With baking, you need to understand a recipe thoroughly before you can begin to experiment.  And then you still have to stick a little close to this. Understanding how ingredients work and interact is the key.  You can find a free Ingredient Glossary in the Resource Library. This will help you figure out how to develop your own recipes.

Copies of the Quick Reference Guides

When you experiment, it won’t always work.  That doesn’t mean you’re a failure and know nothing about baking.  Dust yourself off and learn a bit more. I mean, heck! Experiments don’t always work in a lab, so why would you have a 100% success rate in your kitchen?  The point is to grow, learn, and have fun.



Liners Or Spray?


This is kind of weird, but do muffins go in paper liners or do you just spray the muffin pan with Baker’s Joy?  One of the oddities of being a food blogger, is I research how I plan on photographing a recipe before I even bake it.  I need to know what I want my baked goods to look like in the photos.

Banana Chocolate Chip Muffins | Bakes and Blunders

And this is when I realized I didn’t know whether to bake the Banana Chocolate Chip Muffins in cute yellow and white striped paper case or have the naked golden brown sides on display.  According to Pinterest, it’s dealer’s choice. In the end, I went for a naked muffin because they just looked right.  Tell me what you think in the comments below.


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This recipe for Banana Chocolate Chip Muffins is easy, not unhealthy, and delicious.  I don’t know what else you could possibly hope for! Nosh on one of these as a snack during your afternoon walk (like I just did), or enjoy one with your breakfast.  Either way, you’re going to love them.


YouTube Channel


Psst!  I started a YouTube Channel!  There’s next to nothing on it right now, but here is the first full length video.  At this point, I can’t say how frequently I’ll be doing videos, but I’m working on it.  It would make me sooooo happy if you’d give my brand new channel a like or subscribe!  And if you know anything about video editing or video cameras, please tell me.  This is a whole new world for me!


Banana Chocolate Chip Muffins | Bakes and Blunders

Banana Chocolate Chip Muffins

Part bran muffin, part banana bread, these easy muffins are a perfect snack on their own or go great with breakfast!
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Course Breakfast, Snack
Cuisine American
Keyword Bread, Breakfast, Brunch, Chocolate, Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 Muffins
Calories 250kcal
Author Colleen


  • 3/4 cup oat bran
  • 1/2 cup rolled oats
  • 3/4 cup buttermilk
  • 1/3 cup unsalted butter melted and cooled
  • 1 egg
  • 2/3 cup sugar
  • 1 banana mashed
  • 1/2 tsp vanilla
  • 1 cup all- purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1/8 tsp cinnamon
  • 1/2 cup chocolate chips


  • Preheat the oven to 375°F and spray a muffin pan with baking spray.
  • In a medium bowl, add the oat bran, rolled oats, and buttermilk. Stir to combine and let the mixture soak for 10 minutes. Meanwhile, prepare the other ingredients.
  • In a large bowl, add the butter, egg, sugar, banana, and vanilla. If the banana is not mashed yet, use a potato masher or a fork to smush it up. Stir the mixture until well combined.
  • In a separate bowl, whisk together the flours, baking soda, baking powder, salt, and spices. Add to the wet ingredients and gently stir until just nearly combined.
  • Add the chocolate chips and gently stir until combined and evenly distributed.
  • Divide the batter equally among the 12 spaces in the muffin pan. Bake for 15- 18 minutes. Cool in the pan for 10 minutes before removing them to a cooling rack.


  • Other additions could be nuts, crystallized ginger, or even shredded coconut!

My Favorite Products For This Recipe

Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.


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