Chocolate Chip Banana Muffins

chocolate chip banana muffins

Audrey and Les were fans of sports, swimming, fishing, and the outdoors. A cottage on Loon Lake outside of Haliburton, Ontario was their favourite vacation spot. They would rent a cottage for one or two weeks every summer. When the opportunity arose to purchase one of the cottages, they took it!

Growing up, I spent a lot of time at our family cottage. I loved to go fishing with Grandpa and play games with my brother and the kids from the other cottages on the property.

Mom and Taylor and I spent some time at the family cottage this winter. We played board games, built a snow golem, and had a bonfire with the neighbours. We also uncovered several new recipes in Grandma’s handwriting!

I baked the chocolate chip banana muffins last weekend. They were just okay! I should have used more (or more ripe) bananas because the banana flavour didn’t come through.

The recipe has a note from Grandma that she didn’t need all 25 minutes to cook her muffins, but I sure did! I checked them at 20 minutes and they were still completely wet! Next time I might try checking them at 23 minutes (instead of waiting the whole extra five) because they did turn out a little dry.

chocolate chip banana muffins recipe (front)

chocolate chip banana muffins recipe (back)

Chocolate Chip Banana Muffins

chocolate chip banana muffinsDry Mixture

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup semi-sweet choc. chips

Moist Mixture

  • ½ cup butter (soft)
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup ripe mashed bananas

Preheat oven to 375°F

  1. Mix dry ingredients together in a bowl
  2. Cream soft butter and sugar in another bowl
  3. Beat in eggs, one at a time
  4. Add mashed banana and vanilla, mix well
  5. Add moist mixture to dry mixture
  6. Stir until batter is moistened, but still lumpy

Fill 12 muffin cups
Bake 25 minutes – mine were baked sooner
[editor’s note: mine needed the full 25 mins]

chocolate chip banana muffins

Chocolate Chip Muffins


I love these chocolate chip muffins! They are light and fluffy and moist. I have made these muffins a handful of times before and they are so simple and easy.

While so many of Grandma Clarke’s recipes make multiple dozens, this is a true 1-dozen recipe that (finally) doesn’t need to be halved. In fact, if you like your muffins big and tall, this recipe may only make 9 or 10 muffins!


Porcelain sleeping cat plate from EarlyBirdDesignsShop on Etsy.


Chocolate Chip Muffins

  • 1 ½ cups all-purpose flour
  • ½ cup white sugar
  • 3 tsps baking powder
  • ¼ tsp salt
  • 1 cup milk
  • ⅓ cup melted butter
  • 1 egg
  • ¾ cup chocolate chips

Mix dry ingredients and add chocolate chips.
Combine eggs, milk, butter and stir into the flour mixture. Do not beat.
Bake 375°F for 20 minutes.
A few chocolate chipits melted & drizzled over the tops when slightly [warm].

About to go in the oven
Fresh out of the oven






You’ll notice that I skipped the last step of drizzling melted chocolate chips on top and settled for sprinkling 4-5 extra whole chipits* on top instead. I have tried to drizzle melted chocolate in the past and it hasn’t looked pretty. I haven’t mastered melting chocolate yet.

Could have used more chocolate chips… still delicious!

*Chipits, by the way, are the brand name for Hershey’s miniature chocolate chips, but in the Clarke household, we use it as a cute shorthand for chocolate chips of any size. Possibly a Canadianism.