Banana Chocolate Chip Crumb Muffins + Video
Hey yo I’m back with my second ever banana recipe on the blog.
Listen. I know having only two banana desserts in the entire blog arsenal seems stingy. And perhaps it is. But. I’m really not a huge fan of banana bread/cake/muffins/anything. So, the fact that I’ve even posted one banana dessert to the blog is remarkable, because testing out banana pastries is quite the taxing endeavor for my taste buds and principles and sensibilities mmmkay.
Anyway. I actually really do like these banana chocolate chip crumb muffins. I’m serious. I will happily eat several of these in one sitting. They’re banana muffins, alright, but they don’t have an overwhelming banana flavor, so I can handle ‘em.
But hold on. I made a video for these banana chocolate chip crumb muffins. Leggo:
Or, watch it on YouTube.
K, first: these banana crumb muffins are super quick and easy to prepare.
Whisk together the wet ingredients for the muffin batter, stir in the dry, mix together the crumble, divide the batter between your muffin molds, sprinkle the crumble over the muffins, and off to the oven the muffins migrate.
Also. These banana chocolate chip muffins are dairy-free. That is, if you use orange juice instead of buttermilk, which is what I actually prefer regardless.
All in all, these muffins are fast, they’re hassle-free, and hey — they have bananas, so you should totally eat them for breakfast.
Additionally. These banana chocolate chip muffins are like the most soft, tender, moist, fluffy things ever.
These crumb muffins have a wonderful balance of airiness and heftiness, but lean more to the light side.
Oil keeps the muffins moist and light, brown sugar enriches and sweetens them, vanilla extract, cinnamon, and nutmeg add hints off all the right goodness, two large bananas (make sure they’re basically overripe) give ‘em all the banana flavor they need, and chocolate chips add that irresistible chocolatey flavor and crunch.
If you’re after a dense, hefty, hearty, wholesome typa banana muffin, these muffins aren’t that.
If you’re after a banana muffin that’s basically banana cake which has been packed with chocolate chips and disguised as a muffin, hello, welcome, you’ve come to the right place.
We’re using white flour. Refined sugar. A generous amount of oil. And a sweet, crispy brown sugar crumble.
If you want a more wholesome banana recipe, check out this maple banana bread. Also known as the only other banana recipe on the blog, remember?
Quick and easy. Soft and tender. Moist and fluffy. Sweet and spiced and chocolatey and banana-y and rich and flavorful and dairy-free.
Banana chocolate chip crumb muffins — you’re the rare banana muffins I can respectably throw my support behind.
Banana Chocolate Chip Crumb Muffins
Yield: 12 muffins
2/3 cup oil
2/3 cup brown sugar, packed
2 large eggs
1/4 cup orange juice or buttermilk
2 teaspoons vanilla extract
2 large ripe bananas, mashed
1 1/3 cups packed flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups chocolate chips (mini preferred)
Crumble:
3/4 cup flour
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-6 tablespoons oil
1. Preheat oven to 350 F. Grease or line a 12-cup muffin pan.
2. In a large bowl, whisk together the first six ingredients, through bananas.
3. Pour the dry ingredients over the wet and stir everything together until just combined. Stir in chocolate chips last.
4. In a small bowl, mix together all the crumble ingredients until a wet, sandy mixture forms.
5. Using an ice cream scoop, divide batter evenly between molds. Sprinkle crumble over muffins.
6. Bake for 23-27 minutes, until muffins spring back when touched and a toothpick inserted comes out with a few moist crumbs. Let cool a bit before easing out of molds. Store in fridge for longer-lasting muffins.
