Chocolate Chip Banana Crumb Muffins

With the addition of chocolate chips and a crumbly streusel topping, these banana muffins are taken to another level. Moist, fluffy and flavourful, these chocolate chip banana crumb muffins make the perfect on-the-go snack.

I have a habit of buying a bunch of bananas in hopes of eating healthy for the week, but so often I forget them in my fruit basket and they end up over-ripening. For me, optimal ripeness of a banana is when the tips have a hint of green and the skin is bright yellow (my friends will beg to differ). Once I see a few brown spots I just wait for them to get over-ripe and make banana bread. For this recipe I usually wait the bananas are almost black, but as long as you see plenty of brown spots, you’re good to go.

This recipe is full of depth and flavour with the addition of chocolate chips (I find dark chocolate chips work well), and the cinnamon-spiced oat crumb topping, just makes these muffins irresistible.

If you don’t want to share your 12 muffins, you can make a big ol’ single loaf for yourself. Just follow the same recipe and pour the batter into a 9×5-inch loaf pan, baking at the same temperature, but for 50-55 minutes instead.

I find these freeze well (up to a couple of months). Just make sure you cool them to room temperature, wrap each one up in foil, drop them all in a large freezer bag, and then pop them in the freezer. They make a quick snack to grab on the run, because they’ll thaw out by the time you get to school or work (you can also microwave them for 20 seconds).

Monique Creary

Yields 12 muffins

Chocolate Chip Banana Crumb Muffins

With the addition of chocolate chips and a crumbly streusel topping, these banana muffins are taken to another level. Moist, fluffy and flavourful, these chocolate chip banana crumb muffins make the perfect on-the-go snack.

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

3 over-ripe bananas (peeled)

1/3 cup canola oil

1 large egg (beaten)

1/2 cup granulated sugar

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup chocolate chips

For the steusel topping:

2 tbsp melted butter or canola oil

1/4 cup quick-cooking oats

2 tbsp all-purpose flour

1/4 cup brown sugar

1/4 tsp cinnamon

Directions

1. Preheat oven to 400°F and line a muffin tray with paper liners. Set aside.
2. In a large bowl, mash the bananas with a fork or whisk. Stir in the oil, beaten egg, and sugar.
3. In another bowl, whisk together the flour, baking powder and salt.
4. Gently combine the dry ingredients into the wet ingredients, being careful not to overmix your batter. If there's still a few small streaks of flour, that's okay.
5. Fold in your chocolate chips.
6. Spoon evenly into 12 prepared muffin cups.
7. To make the streusel topping: Combine the oats, flour, brown sugar and cinnamon in a small bowl. Pour in the melted butter and use a fork to mix until you have a crumbly mixture. Sprinkle crumb topping evenly over muffins.
8. Bake in a preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let rest in pan for 5 minutes before placing muffins on a cooling rack.

Notes

When I have add-ins like chocolate chips in my baking, I like to toss it with a little bit of the flour mixture before adding them to the mix, to help prevent them sinking to the bottom of the batter.

Don't be afraid of leaving some chunky pieces of banana in your mixture--it helps gives your muffins a nice texture.

Nutrition

Calories

3365 cal

Fat

129 g

Carbs

524 g

Protein

42 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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