Condensed Milk Banana Muffins

Condensed Milk Banana Chocolate Chip Muffins combines ripe bananas with sweetened condensed milk. They are soft and fluffy muffins that have pockets of chocolate in every bite.

After making my Condensed Milk Banana Bread Bars, I knew I had to make a muffin version soon.

Whether it’s for breakfast or dessert, these muffins are such a treat. They are soft, sweet, and come together in no time.

The main ingredients in this recipe are condensed milk and bananas. The riper the bananas, the better. The condensed milk helps bind the ingredients together and also keep them softer for longer.

For more banana recipes, try Chocolate Banana Brownies, Banana Cinnamon Roll Cake, and Mini Chocolate Chip Banana Bread Loaves.

Why this recipe works

• Breakfast – Easy breakfast or snack idea on the go.
• Bananas - The perfect recipe to use when you've got leftover bananas lying on your counter!
• Condensed milk - This recipe uses sweetened condensed milk which helps keep these muffins soft for days!
• Easy to make – Super simple recipe that comes together in under 20 minutes. 
• Mini chocolate chips- The mini chips provide the perfect muffin to chocolate ratio.

Ingredients Notes

Butter – Unsalted butter works best. This will be melted.

Bananas – Ripe bananas provide a hint of banana flavour and great moisture. Fresh or frozen work. I used frozen bananas. When thawing bananas from frozen, make sure to drain any excess liquid that forms before mashing. If you don’t, it’ll make your batter runnier and affect the overall bake.

Condensed Milk – Make sure you’re using sweetened condensed milk and not evaporated milk.

Chocolate – I used mini chocolate chips, but semi-sweet chocolate chips work as well. You can also leave them out completely.

Eggs – Remove 2 hours before baking.

Step by step instructions

Here is how to make and bake these Condensed Milk Banana Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. I also used tulip liners for this recipe for a taller bakery-style muffin. This is the pack that I bought!

Step 2 – Mash the bananas. Using a fork, mash the bananas. Add into a large bowl.

Step 3 – Add wet ingredients. Add in the white sugar, eggs, sweetened condensed milk, oil, and vanilla.

Step 4 – Add dry ingredients. Toss in the flour, baking soda, baking powder, cornstarch, and salt. Using a spatula, gently fold in until no dry streaks appear.

Step 5 - Add in chocolate chips. Mix in the chocolate chips.

Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.

Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 25-30 minutes. If you are baking in regular liners, the muffins should bake for 5 minutes at 425°F, then 12-15 minutes at 375°F. Since tulip liners have a taller bake, they require more time. The muffins are ready when they a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Make sure you are using condensed milk and not evaporated milk.

FAQ

Do I have to add condensed milk?

.In this recipe, yes. If you want a classic banana chocolate chip muffin recipe, try Banana Chocolate Chip Muffins.

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

Do I have to add chocolate chips?

No! Feel free to leave those out.

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Condensed Milk Banana Muffins

Condensed Milk Banana Muffins combines ripe bananas with sweetened condensed milk. They are soft and fluffy muffins that have pockets of chocolate in every bite.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 294 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/4 cups bananas mashed (approx 3 medium bananas)
• 3/4 cups white sugar
• 2/3 cup sweetened condensed milk
• 2 eggs room temperature
• 1 tbsp vanilla
• 1/4 cup vegetable oil or melted and cooled butter
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp cornstarch
• 1/2 tsp salt
• 3/4 cups mini chocolate chips

Instructions

 

• Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
• Using a fork, mash the bananas. Add into a large bowl.
  1 1/4 cups bananas
• Add in white sugar, eggs, condensed milk, oil and vanilla. Whisk until well combined (1-2 minutes).
  3/4 cups white sugar, 2/3 cup sweetened condensed milk, 2 eggs room temperature, 1 tbsp vanilla, 1/4 cup vegetable oil
• Add in flour, baking soda, baking powder, cornstarch, and salt. Using a spatula, gently fold until a batter forms. Do not over-mix!
  2 cups all-purpose flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1 tsp cornstarch, 1/2 tsp salt
• Toss in the mini chocolate chips and mix in a few times. Do not over-mix!
  3/4 cups mini chocolate chips
• Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
• Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake at 425°F for 5 minutes, then 375°F for 12-15 minutes. Since tulip liners have a taller bake they require more time. The muffins are ready when a toothpick inserted comes out clean.
• These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Equipment

Muffin Tin

Muffin Liners

Cookie Scooper

Nutrition

Serving: 1muffinCalories: 294kcalCarbohydrates: 49gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 127mgPotassium: 144mgFiber: 1gSugar: 31gVitamin A: 81IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Keyword banana bread, banana chocolate chip muffins, banana muffins, condensed milk banana muffins, condensed milk muffins

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