Learn the secret to making sky-high muffins with these Jumbo Banana Chocolate Chip Muffins. You’ll never want to make regular muffins again!
I’m obsessed with all things banana. 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 just like my Banana Oatmeal Chocolate Chip Muffins.
Table of Contents
Why We Love This Recipe
- They’re jumbo! No need to eat half a batch, one will do trick!
- Bananas and chocolate chips are one of the best combinations in baking. The flavors mesh so well together like in my Banana Chocolate Chip Cookies.
Recipe Ingredients
Bananas – You want these to be very ripe! They’re softer in texture and sweeter in taste!
Chocolate Chips/Chocolate Chunks – These are JUMBO muffins so go big or go home right?
Cake Flour – For that soft and fluffy texture.
For all ingredients and amounts see the recipe card below.
How to Make Jumbo Banana Chocolate Chip Muffins
Step 1: Preheat your oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
Step 2: In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and stir in just until combined.
Step 3: In a medium bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the wet ingredients. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that’s what you want.
Step 4: Scoop or pour the batter into the prepared jumbo muffin pan. 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.
Step 5: 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.
Expert Tips
- Make your own Homemade Buttermilk to use in this recipe.
- 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.
FAQs
Yes! To make regular sized muffins reduce the baking time to 18-22 min. Muffins are done when an inserted toothpick comes out clean.
I used semi-sweet chocolate chips and mine were actually mini chocolate chips as well. And the chunks were semi sweet as well. However if you prefer milk chocolate or dark chocolate you can use these instead!
Yes! To make mini-muffins reduce it to 14-16 min. Muffins are done when an inserted toothpick comes out clean.
Storage Information
These muffins will last for up to 3 days if STORED in an airtight container at room temperature or up to 5 days in an airtight container in the fridge. Warm them for 30 seconds in the microwave when hunger strikes again!
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.
More Muffin Recipes To Love
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).
Whoaa! Natalie, I just made them and burnt my tongue on the first one. 😀 Couldn’t resist!
They are SO good! Unbelievable!
I put cocoa in one half of the dough to make giant marble muffins! Made half of the recipe because I live alone, and it turned into 7 beautiful big muffins, baked in a regular muffin tin with bigger parchment paper cups so they don’t spill over the edges. So I think half of the recipe would make around 10-11 regular ones.
I have NEVERR made such beautiful and big muffins! And now I have to eat 7 of them! Damn… 😀
I’ve been wanting to try these, but worried about the nutritional info. popped the ingredients into myfitnesspall and it’s calculating a value of over 900 calories per muffin, i’m thinking this can’t be the case right ??
Hi just tried your recipe thanks…my question is the tops slightly over cooked…are your temperaures for fan oven or conventional?
I have a convection oven, but never turn that component (the fan) on, so just standard. I’d suggest tenting the muffins with foil next time when the tops turn golden brown, that will help prevent them from over-browning. Also you could turn your oven temperature down by 25 degrees or so and see if that helps.
I made these Yesterday but took out the Banana as not a fan, but used 4 tablespoons of bramley apple sauce instead,
Also added frozen mixed fruit tossed in icing sugar so it would not all sink to bottom, Olive oil instead of Vegetable
and milk and lemon juice left to sour to replace buttermilk. Also Gluten free Flour now i’ve searched and baked loads of muffin’s without much success these are FANTASTIC moist fluffy hug’s that along with a good coffee had us all happy thank you thank you my search is over your recipe is already laminated and in my recipe folder.
Glad to hear they still turned out with all of the substitutions 🙂
As I thought. Thanks, now I will prepare them, inspire me a lot