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Bring the bakery to you with these bakery style banana chocolate chip muffins! These jumbo banana muffins are sweetened with honey and taste light and fluffy. Treat yourself to 6 jumbo muffins!
I’ve probably mentioned this in a past post, but I used to work next to a bakery downtown that had the BEST jumbo muffins. I always loved grabbing one with my morning coffee. There’s something very satisfying about a giant, fluffy muffin, with that slightly crispy muffin top.
The only problem with muffins like these is that they’re usually full of sugar and fat and you end up feeling less than good after indulging! I knew I wanted to make these banana chocolate chip muffins a LITTLE bit healthier, but without sacrificing flavour and of course, the chocolate chips!
What ingredients do you need to make these jumbo banana muffins?
If you’ve got ripe bananas on the counter, chances are you also have the other ingredients required for these muffins! You’ll need:
- ripe bananas
- all-purpose flour
- eggs
- baking powder
- baking soda
- cinnamon
- salt
- melted butter
- honey
- vanilla extract
- chocolate chips
How do you make these bakery style banana chocolate chip muffins?
1. To begin, preheat the oven to 425 F and either line a 6-count jumbo muffin tin with parchment liners or spray the pan with nonstick spray.
2. Mash the bananas well until they’ve become a smooth puree. I like to use a potato masher for this! In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
3. In another bowl, whisk the eggs together with the honey, melted butter, vanilla and mashed banana. Add the dry ingredients to the wet, and gently stir together until just combined. Using a wooden spoon gently stir in the chocolate chips, reserving a few to top the muffins with.
4. Divide the muffin batter amongst the 6 muffin cavities. Each cavity will be filled nearly to the top.
5. Sprinkle a bit of sugar over the tops of the muffins and place a few strategic chocolate chips on top. Bake the muffins for 5 minutes at 425 F, before lowering the temperature to 350 F and baking for another 20-22 minutes or until a toothpick inserted in the center comes out clean. Baking the muffins at a higher heat initially will help create those nice domed tops!
6. Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before removing them to a wire rack to cool completely. (I usually wait about 3 minutes before scorching my mouth on a muffin fresh from the oven)!
Can you bake these muffins in a regular sized pan?
While I highly recommend investing in a jumbo muffin pan, you can absolutely bake these in a standard sized pan! This recipe should make 12-14 standard sized muffins. Keep everything the same, but when reducing the heat to 350 F you should only need to bake the muffins for an additional 14-16 minutes. Be sure to check the muffins with a toothpick!
Can you substitute maple syrup for the honey?
Since some of you may be partial to maple syrup versus honey, or you plan to feed these muffins to a baby under 1, you could definitely use maple syrup instead of the honey with no dire consequences! The muffins will have a nice maple flavour as well.
How long do these muffins last at room temperature?
These muffins are definitely best when fresh, but are still delicious after a day or two when kept at room temperature in an airtight container. You can also freeze the muffins for up to 2 months, thawing overnight before you enjoy them!
Some of my other favourite muffin recipes from the blog:
Bakery Style Banana Chocolate Chip Muffins
- Total Time: 45 minutes
- Yield: 6 muffins 1x
Description
Bring the bakery to you with these bakery style banana chocolate chip muffins! These jumbo banana muffins are sweetened with honey and taste light and fluffy.
Ingredients
- 3 (very ripe) bananas
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/3 cup unsalted butter, melted
- 1/3 cup honey*
- 1 tsp pure vanilla extract
- 1 cup chocolate chips (or chunks)
- granulated sugar for sprinkling
Instructions
- Preheat the oven to 425 F and line a 6-count jumbo muffin tin with parchment liners or spray the pan with nonstick spray.
- Mash the bananas well until they’ve become a smooth puree. In another large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, whisk the eggs together with the honey, melted butter, vanilla and mashed banana. Add the dry ingredients to the wet, and gently stir together until just combined. Using a wooden spoon gently stir in the chocolate chips, reserving a few to top the muffins with.
- Divide the muffin batter among the 6 muffin cavities. Each cavity will be filled nearly to the top. Sprinkle a bit of sugar over the tops of the muffins and place a few strategic chocolate chips on top. Bake the muffins for 5 minutes at 425 F, before lowering the temperature to 350 F and baking for another 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Muffins can be stored at room temperature in an airtight container for 2-3 days or in the freezer for up to 2 months. Thaw them overnight before enjoying!
Notes
*Substitute the honey for maple syrup if you prefer, or if serving to a child under the age of 1.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: muffins
- Method: oven bake
What pretty muffins! All of that chocolatey goodness!