Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Optional streusel topping: Combine 1/2 cup sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; cut in 1/4 cup cold butter until crumbly. Before baking, sprinkle over filled muffin cups; bake as directed.
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Average Rating:
Stephanie
Apr 5, 2020
I made these without the strudel topping. They were very good. The mixture seemed a little dry while making it so I did add about 2 tablespoons of milk. I also used reese's chips (chocolate and peanut butter chips mixed) instead of chocolate chips. Would definitely make again.
meaganteal
Mar 13, 2020
Not sure why I didn't care for these. They were moist, but mine came out very chewy.
mamaknowsbest
Mar 16, 2019
Absolutely delicious! Moist and chocolatey. Easy, quick to assemble and great way to use up 4 bananas! Used cupcake liners, made more 12 and like others skipped topping. As a volunteer feild editor with Taste of Home magazine I love recipes that use ingredients I have on hand and can be assembled quickly!
transcona
Jul 16, 2018
These muffins are very good, I did not put on the topping, just sprinkled with a little sugar.
mickey9021
Apr 25, 2018
Outstanding even without the topping. So rich and great reviews from everyone that tasted them. Added to my ‘go to’ recipes!
foxyhottcakes
Jul 24, 2017
These are the best muffins I've ever made, possibly the best ones I've ever eaten. I did half whole-wheat flour just for some added fiber and they were still incredibly rich and soft.
grandmascooking22
May 13, 2017
These muffins are very good. Love the double chocolate flavor. May use mini chocolate chips next time. I use semi sweet chips which were great. They are definitely a keeper.
martylb
Apr 14, 2017
These are good but I've had better chocolate banana muffins.
LauraManning
Mar 26, 2017
No comment left
danielleylee
Mar 12, 2017
The Interior of these muffins is supper moist. The outside has a wonderful crispy exterior with the streusel topping. I made these as the recipe states with the exception, I did use whole wheat pastry flour.
Reviews
I made these without the strudel topping. They were very good. The mixture seemed a little dry while making it so I did add about 2 tablespoons of milk. I also used reese's chips (chocolate and peanut butter chips mixed) instead of chocolate chips. Would definitely make again.
Not sure why I didn't care for these. They were moist, but mine came out very chewy.
Absolutely delicious! Moist and chocolatey. Easy, quick to assemble and great way to use up 4 bananas! Used cupcake liners, made more 12 and like others skipped topping. As a volunteer feild editor with Taste of Home magazine I love recipes that use ingredients I have on hand and can be assembled quickly!
These muffins are very good, I did not put on the topping, just sprinkled with a little sugar.
Outstanding even without the topping. So rich and great reviews from everyone that tasted them. Added to my ‘go to’ recipes!
These are the best muffins I've ever made, possibly the best ones I've ever eaten. I did half whole-wheat flour just for some added fiber and they were still incredibly rich and soft.
These muffins are very good. Love the double chocolate flavor. May use mini chocolate chips next time. I use semi sweet chips which were great. They are definitely a keeper.
These are good but I've had better chocolate banana muffins.
No comment left
The Interior of these muffins is supper moist. The outside has a wonderful crispy exterior with the streusel topping. I made these as the recipe states with the exception, I did use whole wheat pastry flour.