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Ginger-Chocolate Chip Banana Muffins

Fruity and moist, these Ginger-Chocolate Chip Banana Muffins include generous quantities of crystallized ginger and chocolate chips for extra flavor and richness. Makes 18 muffins.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Brunch
Servings: 8 to 12
Author: Suzanne Cowden


  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour (okay to sub in all-purpose if you don't have whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 3 well-mashed ripe, soft bananas (about 1 1/2 cups)
  • 1 cup granulated sugar
  • 1/3 cup buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter melted and cooled slightly
  • 1/2 cup finely diced crystallized ginger
  • 1 cup semisweet chocolate chips divided


  • Preheat oven to 375º F. Grease or paper-line 18 standard-sized muffin cups.
  • Combine flours, baking powder, baking soda, cardamom, and salt in a large bowl. Whisk until well mixed.
  • In a separate bowl, mix mashed banana, sugar, eggs, buttermilk, and butter until well combined.
  • Add the wet ingredients to the dry and mix until just combined. Fold in the crystallized ginger and about 3/4 of the chocolate chips.
  • Divide the batter equally between muffin cups with a spoon or ice cream scoop. Sprinkle remaining chocolate chips over the tops of the muffins.
  • Bake in preheated oven until the muffins are set and a toothpick inserted in the center comes out clean, about 20 minutes.
  • Let the muffins cool in pan for about 5 minutes before removing to a rack. Serve warm.