Learn the secret to making sky-high muffins with these Jumbo Banana Chocolate Chip Muffins. You’ll never want to make regular muffins again!
Banana Cookies, Best Ever Banana Bundt Cake and Browned Butter Banana Bread are all great ways to use up those ripe bananas. These delectable jumbo banana chocolate chip muffins look and taste like they came straight from the bakery and are my fav use for ripe bananas!
go big or go home
go big or go homeI’ve had a jumbo muffin tin sitting in our cupboards and I’ve been dying to use it. I feel bad for neglecting it, but today it finally got to see the light of day!
I’m obsessed with all things banana (just take a look around and you’ll see). So naturally, I’m a bit of a sucker when it comes to banana bread or muffins. These jumbo banana chocolate chip muffins are my latest and greatest creation.
They’re light, moist, and bursting with chocolate chunks and chips. Did I mention that they’re jumbo? No need to eat half a batch, just one will do trick!
Eat them while warm along with a giant glass of milk. ← Don’t forget that, or you’ll regret it!
Making Jumbo Banana Chocolate Chip Muffins
PREP. Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
WET INGREDIENTS. In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined.
DRY INGREDIENTS. In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that’s what you want.
BAKE. Scoop or pour the batter into the prepared muffin tin. Fill each well 1/4″ from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
COOL. Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can’t resist eating them).
Tips + Storing Info
- Make your own Homemade Buttermilk to use in this recipe.
- For variety you can add some chopped nuts, craisins, or substitute the chocolate chips for your favorite fruit in these muffins. Dusting the tops of the muffins with some cinnamon sugar before baking them in the oven would also be a sweet addition.
- Make your own cake flour by measuring 1 cup of all purpose flour and then removing 2 TBSP. Then add 2 TBSP of cornstarch and sift ingredients together twice, or mix together very well. Use only cake flour or only all purpose flour in this recipe if that is all you have on hand.
- To make regular sized muffins reduce the baking time to 18-22 min. To make mini-muffins reduce it to 14-16 min. Muffins are done when an inserted toothpick comes out clean.
These muffins will last for up to 3 days if STORED in an airtight container at room temperature. Warm them for 30 seconds in the microwave when hunger strikes again! But you’d be surprised (or maybe not) by how filling these jumbo bakery style banana chocolate chunk muffins can be.
To FREEZE, let muffins cool to room temperature first, then store in a Ziploc freezer bag or airtight container for up to 3 months in the freezer. Consider freezing muffins individually and popping them into a lunchbox in the morning to be ready to enjoy by lunchtime!
More marvelous muffin recipes:
- Double Chocolate Chip Muffins
- Cranberry Orange Marmalade Muffins
- Pumpkin Cinnamon Roll Muffins
- Lemon Coconut Poppy Seed Muffins
- Blueberry Crumble Muffins
Jumbo Banana Chocolate Chip Muffins Recipe
Ingredients
- 2 cup all-purpose flour
- 1 cup cake flour*
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup (4 Tbsp) butter - melted
- 1 cup buttermilk
- 2 eggs
- 3 very ripe bananas - mashed (about 1 ½ c.)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup chocolate chips, chunk or both**
Instructions
- Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
- In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined.
- In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that's what you want.
- Scoop or pour the batter into the prepared muffin tin. Fill each well 1/4" from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
- Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can't resist eating them).
NOTES
Recipe source: [url href=”https://lifemadesimplebakes.com”]Life Made Simple[/url][/i]3.2.2704
Absolutely Perfect, High Rise & I added crushed walnuts & Streusel Crumbs
Hi Sharon, thanks for sharing your changes and the 5 star review, so glad you loved them!
Made these last night and woah they are dense. Not my fav muffin not gunna lie. They turn out more like a muffin/scone consistency. Thick heavy bbs.
Seriously something wrong with this recipe.
Firstly I am from South Africa, and one cup is equivalent to 250g,etc. So when I came to adding the liquid, it ended up very dry, that I had to add milk and eyeball it to make it as it is described it should be.
So I am wondering why metric units cannot be used especially when this recipe will be seen by many people all over the world?
It should really be a basic requirement to have the cups/grams/ounces of every item stipulated. If I could give a minus score I would, because had I not done what I had done, the recipe most likely come out like cement bricks.
Amazing muffins!