Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! You’ll enjoy these yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
Spring is on the way… it’s wonderful seeing changes in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing!
We’ve enjoyed a bit warmer Winter here in northwest Oregon than we’re used to. As a result, nature is “springing to life” a bit earlier than normal. It’s amazing what other parts of our country have been dealing with, weather-wise this Winter. I made these Jumbo Chocolate Chip Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee and, you guessed it – we were “springing to life”.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making Jumbo Chocolate Chip Banana Muffins
I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. Some tweaks of the recipe were made, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips! After baking, the muffins are drizzled with a simple glaze.
To make them LARGE in size, the muffins are baked in a jumbo sized muffin pan (only holds 6 muffins). However, the recipe can be easily adapted to make in a standard (12 servings) muffin tin. The muffins are easy to make, and the finished chocolate chip banana muffins are truly delicious!
Prepare The Batter
It’s quite easy to make the batter. Mix the flour, baking soda, powder and salt together in a large mixing bowl. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two bowls of ingredients are then combined to make the muffin batter, and the chocolate chips are stirred in.
Fill The Muffin Tins
Spoon the batter for the chocolate chip banana muffins into a lightly sprayed muffin tin. Add enough batter until the muffin cups are slightly over 1/2 full.
Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.
Time To Bake The Chocolate Chip Banana Muffins!
Now the muffins are ready to bake! Bake six jumbo sized muffins for about 30-35 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to wire rack to cool.
If you are making twelve standard sized muffins, remember to reduce the cooking time to between 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to a wire rack to cool.
Make The Glaze For The Chocolate Chip Banana Muffins
Mix up the powdered sugar/vanilla/lemon glaze in a small bowl. Once the chocolate chip banana muffins have cooled, drizzle the glaze over the tops of the muffins. Let the icing firm up before serving. TIP: Place a piece of wax paper UNDER the wire rack before glazing the muffins. This will make your cleanup much easier!
Once the icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these jumbo chocolate chip banana muffins. We sure did!
Hope you enjoy these delicious muffins for breakfast or a quick snack! If you’re looking for more muffin recipes, be sure to check out my Recipe Index, located at the top of the page. Have a GREAT day!
Looking For More MUFFIN Recipes?
You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:
- Cranberry Orange Muffins
- Fresh Strawberry Muffins
- Banana Crumb Muffins
- Triple Chocolate Zucchini Muffins
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Adapted from: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/
Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 very ripe bananas , mashed
- 3/4 cup granulated sugar
- 1 egg , slightly beaten
- 1/3 cup butter , melted
- 1 cup chocolate chips (I used semi-sweet)
- 1/3 cup finely crushed graham crackers
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- few drops of fresh lemon juice (plus more, if necessary to thin glaze)
- Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
- In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
- In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over 1/2 full.
- Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
- Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
- Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!
If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.
Caloric calculation made based on a LARGE muffin.
Here’s one more to pin on your Pinterest boards!