Chocolate Chip Banana Bread Muffins

I highly recommend you try these Copycat Chrissy Tiegen Banana Bread Muffins. Individual portions plus chocolate and white chocolate chips make for a sweet breakfast that is easy to take on the go!

What do you do with overripe bananas? Make banana muffins of course!

Chocolate Chip Banana Bread Muffins

Is it just my family or does everyone eat their weight in bananas one week only to turn their nose up at them the next? If you have this same problem, I will bet you either throw out black bananas a lot or make banana bread regularly.

Ready to elevate your muffin game? These Chocolate Chip Banana Bread Muffins offer the classic, comforting flavors of banana bread but with a delightful twist. Enriched with a combination of chocolate and white chocolate chips, and featuring a secret ingredient—vanilla instant pudding mix—these muffins are incredibly moist and irresistibly delicious. With the perfect balance of sweetness and texture, this recipe will turn your overripe bananas into a delectable treat that’s sure to become a family favorite.

Chocolate Chip Banana Bread Muffins FAQs

Can I replace coconut oil with another oil?

Yes, you can use canola oil or melted butter as a substitute for coconut oil.

Is the instant pudding mix necessary?

The instant pudding mix helps in adding extra moisture and flavor to the muffins, but if you prefer, you can omit it.

Can I use brown sugar instead of white sugar?

Absolutely, using brown sugar will give the muffins a deeper, caramel-like flavor.

Tips and Tricks

1. Banana Ripeness: The more ripe the banana, the sweeter and more aromatic your muffins will be.
2. Mixing: Don’t overmix the batter; otherwise, your muffins may turn out tough.
3. Muffin Liners: Using silicone muffin liners can make it easier to remove the muffins from the pan.

Variations

1. Nutty Option: Add a half cup of chopped walnuts or pecans for some crunch.
2. Fruit Burst: Incorporate a quarter cup of dried cranberries or blueberries for a fruity tang.
3. Spice it Up: For a fall-inspired flavor, add a teaspoon of cinnamon or nutmeg to the batter.

Where to Serve

These muffins are perfect for breakfast, brunch, or as an afternoon snack. They’re also excellent for school lunches and picnics, and they make a great homemade gift for friends and neighbors.

Storage

These muffins store well in an airtight container at room temperature for up to three days. You can also freeze them for up to two months; just be sure to wrap them individually in plastic wrap before placing them in a zip-top bag.

Banana and chocolate are such a tasty mix, am I right? Adding chocolate chips to baked goods always adds just the perfect amount of sweet for breakfast.

This Copycat Chrissy Tiegen Banana Bread Muffin recipe adds chocolate chips to the batter and you sprinkle a few on top before baking. Plus, it calls for both chocolate and white chocolate chips!

Common Problems and How to Avoid Them

1. Dry Muffins: This usually happens if you overbake them. Keep an eye on the baking time.
2. Uneven Cooking: Make sure to distribute the batter evenly in the muffin tin to ensure uniform baking.
3. Sticking Issues: If your muffins stick to the pan, it could be due to not greasing the muffin tin adequately or not using liners.

Tips for Making This Recipe with Kids

1. Measuring Fun: Let the kids measure the ingredients. It’s a fun way for them to practice their math skills.
2. Mash the Bananas: Kids love mashing bananas. Give them a fork and let them go to town!
3. Decorate: Allow the children to garnish the muffins with chocolate chips or any other topping of their choice.

Topping Options

1. Coconut Flakes: Add some tropical flair with a sprinkle of coconut flakes on top.
2. Streusel Topping: A mixture of flour, butter, and sugar can create a crumbly, delicious topping.
3. Glaze: A simple vanilla or cream cheese glaze drizzled over the muffins can make them even more irresistible.

What Ingredients You Need for Chocolate Chip Banana Bread Muffins

• Ripe Bananas
• Eggs
• Coconut Oil

Dry Ingredients:

• Flour
• Sugar
• Instant Vanilla Pudding
• Baking Soda
• Sea Salt

Additions:

• Chocolate Chips (have some fun and try milk chocolate or dark chocolate!)

• White Chocolate Chips

Check out the recipe card for the full instructions for Chocolate Chip Banana Bread Muffins! Be sure to come back and leave a comment if you try the recipe. I love to hear from you!

Why This Recipe Works

The inclusion of overripe bananas ensures natural sweetness and moisture, eliminating the need for artificial additives. The blend of chocolate and white chocolate chips offers a versatile flavor profile that pleases the palate. Adding vanilla instant pudding mix serves as a game-changer, taking the moisture level up a notch while also contributing to the muffin’s shelf-life.

The sea salt balances the sweetness, and the coconut oil lends a subtle tropical undertone, making these muffins a harmonious blend of taste and texture. Whether you stick to the original recipe or opt for variations, these Chocolate Chip Banana Bread Muffins are a great combo of simple ingredients creating extraordinary flavors.

Enjoy!

What are some other amazing banana bread recipes to try?

• Chocolate Chip Banana Bread Overnight Oats
• Authentic Starbucks Banana Bread Recipe With Walnuts
• Easy Five Ingredient Banana Bread Recipe

Yield: 24 Muffins

Copycat Chrissy Tiegen Banana Bread Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Have some extra bananas on hand? Check out these amazing Chrissy Tiegen Copycat Banana muffins made with chocolate chips!

Print

Ingredients

• 5 large very ripe bananas, mashed
• 4 large eggs
• 2/3 cup coconut oil
• 2 cups all-purpose flour
• 1 ½ cups sugar (plus 1 tablespoon for garnish)
• 1 3.5-oz box vanilla instant pudding mix
• 1 teaspoon baking soda
• 1 1/2 teaspoons sea salt
• 1 cup chocolate chips (plus ¼ cup for garnish)
• 1 cup white chocolate chips (plus ¼ cup for garnish)

Instructions

1. Preheat oven to 375°. Spray standard size muffin pan with coconut
   oil or line with cupcake liners.
2. In a large mixing bowl, add the bananas, oil, and eggs. Beat with stand or hand mixer on medium speed until well incorporated.
3. Add in the sugar and mix on low speed until well incorporated.
4. Add in pudding and mix on low speed until well incorporated.
5. Slowly add in the dry ingredients and mix on low speed until well incorporated.
6. Stir in the 1 cup of chocolate and white chips.
7. Fill muffin tin 2/3 full. Sprinkle with 3-4 chocolate and 3-4 white chips.
8. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from oven. Sprinkle with sugar. Allow to cool for 15-20 minutes before removing from pan.
9. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 272Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 33mgSodium 221mgCarbohydrates 38gFiber 1gSugar 25gProtein 3g

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If you liked these awesome banana muffins be sure to check out these:

Bakery Style Double Chocolate Buttermilk Muffins

Bakery Style Chocolate Chip Muffins

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Blueberry Lemon Poppyseed Muffins