Mornings in my house always start with a fresh cup of coffee shared with my husband. It’s our little ritual before the day gets busy—just the two of us, enjoying a quiet moment together. Now, my husband is usually a low-carb kind of guy, but there’s one thing he’ll always make an exception for: a really good muffin.

So, I decided to bake something special for him—Jumbo Banana Chocolate Chip Muffins. They turned out soft, fluffy, and packed with just the right amount of chocolatey goodness. Let’s just say they didn’t last long! And because I love sharing little joys with you all, I’m passing along the recipe.

These bakery-style muffins are tall, fluffy, and packed with rich banana flavor and melty chocolate chips. Once you try them, you’ll never go back to regular-sized muffins!

_{^{Prep Time: 8 minutes}}

^{_{Cook Time: 30 minutes}}

_{^{Total Time: 38 minutes}}

_{^{Servings: 6 jumbo muffins}}

_{^{Cuisine: American}}

_{^{Calories: 704 kcal per serving}}

Ingredients

• 2 cups all-purpose flour
• 1 cup cake flour (or substitute with all-purpose or whole wheat flour)
  • to make your own cake flour see below
• 1 cup sugar
• 1/4 cup vegetable oil
• 1/4 cup (4 Tbsp) melted butter
• 1 cup buttermilk
  • to make your won buttermilk see below
• 2 eggs
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1 cup chocolate chips or chunks (or substitute with nuts or dried fruit)

Instructions

1. Preheat oven to 425°F (218°C). Grease or line a jumbo muffin tin and set it aside. I use these wrappers.
2. In a large bowl, whisk together the sugar, vegetable oil, melted butter, eggs, and vanilla. Stir in the mashed bananas until just combined.
3. In a separate bowl, mix the all-purpose flour, cake flour, baking powder, and salt.
4. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Stir gently—it’s okay if the batter is a little lumpy!
5. Fold in the chocolate chips or chunks without overmixing.
6. Fill each muffin cup almost to the top, leaving just a small space to allow for rising.
7. Optional: I added a few chocolate chips to the tops of the muffins to make them a little extra special.
8. Bake at 425°F for 5 minutes, then reduce the heat to 375°F and continue baking for 25 more minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for 15 minutes before transferring them to a wire rack to cool completely—or enjoy them warm!

Tips & Substitutions

• Swap cake flour for all-purpose or whole wheat flour if needed.
• Try adding nuts, coconut, or dried fruit for variety.
• For a bakery-style finish, sprinkle the tops with a little sugar before baking.
• To make your own cake flour: For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it’s ready-to-use cake flour.
• How to make Buttermilk
• Add 1 tablespoon lemon juice or vinegar to a measuring cup.
• Fill up the milk to the 1 cup mark.
• Let the mixture sit for 5 minutes. It is ready to use.

Nutrition (Per Muffin)

• Calories: 704 kcal
• Carbohydrates: 110g
• Protein: 11g
• Fat: 26g
• Saturated Fat: 17g
• Cholesterol: 85mg
• Sodium: 336mg
• Potassium: 625mg
• Fiber: 3g
• Sugar: 54g
• Vitamin A: 420 IU
• Vitamin C: 5mg
• Calcium: 185mg
• Iron: 3mg