• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Banana Chocolate Chip Mochi Muffin

written by Marvellina Updated: March 5, 2025
869
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

If you love the flavor of banana bread but want to try something new, banana mochi muffins are a must-bake! These muffins are dairy-free, gluten-free, and offer an irresistible texture—crispy on the outside and delightfully chewy on the inside. They’re the perfect way to use up overripe bananas while indulging in a unique treat with a slightly chewy, mochi-like bite.

Banana Chocolate Chip Mochi Muffin

If you are looking for something beyond banana bread

There are always overripe bananas in our house no matter what! I really don’t mind it because I use them a lot in baking! My kids love anything banana flavor. If you’ve found yourself repeatedly making banana bread or banana cake whenever you have overripe bananas, these mochi muffins are a refreshing change. They deliver all the familiar banana goodness but with a unique chewy bite that makes them stand out.

What makes banana chocolate chip mochi muffin special

Unlike traditional muffins made with wheat flour, these banana mochi muffins use glutinous rice flour (does not contain gluten despite the name), which gives them their signature chewiness. The combination of coconut milk and melted coconut oil adds richness and keeps them perfectly moist, while chopped walnuts provide a satisfying crunch. A touch of cinnamon enhances the natural sweetness of mashed bananas, making every bite a comforting delight.

Why you’ll love this recipe

1. Dairy-Free & Gluten-Free – Perfect for those with dietary restrictions.
2. Irresistable Texture – Crispy on the outside, dense and chewy in the middle.
3. Bold Banana Flavor – A delicious twist on classic banana-based treats.
4. Simple & Versatile – Easy to make and great for breakfast, snacks, or dessert.

Banana Chocolate Chip Mochi Muffin

Banana Mochi Muffin

Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Servings 12 small or 8 large muffins
5 from 1 review
REVIEW & RATE PRINT

Ingredients

Dry ingredients:

  • 224 g glutinous rice flour or known as mochiko flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 60 g toasted walnuts chopped
  • 60 g semi-sweet chocolate chips I used mini size chocolate chips, plus extra for decorating

Wet ingredients:

  • 150 g mashed banana from 2 medium banana or 1 large banana, plus extra banana slices for decorating (optional)
  • 80 g sugar
  • 100 g eggs from 2 large eggs
  • 29 g coconut oil melted, or use neutral-tasting oil
  • 196 g canned coconut milk

Instructions
 

  • Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
  • Grease the well of your muffin pan. Mine has a non-stick coating and usually my bake goods release well with this muffin pan. You know your pan better. I don't recommend using muffin liners for this mochi muffin. It's going to stick to the liners badly

Prepare the batter:

  • If using, thinly slice banana to get 8 or12 slices (depending on how many muffins you plan to make) for decorating the top of muffin
  • Combine all the dry ingredients and set aside. In another mixing bowl, whisk all the wet ingredients together until well-combined. Some lumps from the bits and pieces of bananas are fine
  • Add the dry ingredients into the wet and stir to combine. Since there is no gluten in this recipe, we don't have to worry about overmixing.
  • Make sure the wet and dry are combined and you don't see any pockets of flour
  • To make 12 small muffins: Scoop the batter into the muffin pan, about 3/4 full. Sprinkle with some chocolate chips on top. Top with one slice of banana for each muffin if using
  • To make 8 large muffins: Just distribute the batter evenly among 8 wells. It's going to be all the way to the top
  • Add one slice of banana on top (I didn't for the large version). Sprinkle with some chocolate chips on top

Bake:

  • Put the muffin pan in the middle rack and bake for 1 hour 15 minutes for small muffins and 1 hour 30 minutes for large muffins. These muffins require longer than usual time for baking to create that crusty exterior. Tent loosely with aluminum foil (shiny side up) after 40 minutes of baking to prevent the muffins from browning too much. The muffins will rise to the top but will shrink back down a bit as they cool down

Cool down:

  • Set the muffin pan on top of a cooling rack and let the muffins cool down completely in the pan. DO NOT attempt to remove them when they are still warm. They maintain their height better this way
    Banana Chocolate Chip Mochi Muffin

To serve:

  • They are best served on the same day as they are still crusty on the outside and chewy inside. The outside will get soft the next day but it can be reheated again to give you that crusty exterior while the inside remain chewy like mochi

Leftovers:

  • Leftovers can be kept in air-tight container for about 3 days. The crust will soften the next day, and this is normal
  • The muffins also freeze very well. Once they have cooled down completely, individually wrap it with a cling wrap and transfer them to a freezer bag, push all the air out and seal the bag. They can be kept frozen for 1 month. Simply thaw overnight in the fridge or at room temperature before reheating as instructed below

How to reheat:

  • For that crusty outside, do not reheat in the microwave. You can reheat in a toaster oven or oven at 350 F (180 C) for 5 minutes. If you are using air fryer, reheat at 320 F (160 C) for 5 minutes. Let them cool down a bit and the outside will be crusty again and serve immediately

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Banana Mochi Muffin
Serving Size
 
1 small muffin
Amount per Serving
Calories
208
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
31
mg
10
%
Sodium
 
91
mg
4
%
Potassium
 
136
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
Banana Chocolate Chip Mochi Muffin

Ingredients and substitutions

Each ingredient plays an important role in achieving the perfect banana mochi muffin texture:
1. Glutinous Rice Flour (Mochiko Flour) – This is the key to the chewy texture! Regular rice flour won’t work the same way, so be sure to use glutinous rice flour. Glutinous rice flour is gluten-free. The word glutinous does not refer to gluten
2. Mashed Overripe Bananas – Provides natural sweetness and moisture while enhancing the flavor. The riper, the better!
3. Canned Coconut Milk – Adds richness and keeps the muffins soft. Do not substitute coconut milk for beverage
4. Melted Coconut Oil – This helps create a moist and tender crumb while keeping the muffins dairy-free. You can substitute with another neutral oil if needed.
5. Sugar – I use granulated sugar, but you can also use caster sugar
6. Eggs – Bind the ingredients together and contribute to a slightly fluffy texture.
7. Baking Powder – Helps with a slight rise while keeping the muffins dense and chewy.
8. Salt – Enhances overall flavor and balances the sweetness.
9. Cinnamon – Complements the banana flavor and adds warmth.
10. Chopped Walnuts – Add a nice crunch and contrast to the chewy texture. You can also use other nuts like pecans. I highly recommend dry roasting them before using them to enhance the flavor
11. Chocolate chips – You can use milk, semi-sweet, or dark chocolate chips. I use mini semi-sweet chocolate chips, but you can use regular size too

Useful tips

1. Use very overripe bananas
The best bananas for this recipe are those that are soft, heavily speckled, or completely blackened on the peel. The riper they are, the more naturally sweet and flavorful your muffins will be.

2. Measure your ingredients by weight.
Too much flour can make the muffins too dense, while too little can make them too soft. The best way to measure glutinous rice flour is by using a kitchen scale for accuracy or fluffing the flour before scooping and leveling it off.
3. Don’t use muffin liners
I don’t recommend using muffin liners for this. Instead, grease your muffin tin and you will get golden crispy crust
4. Bake it long enough
This banana mochi muffin needs longer baking time compared to regular muffins, which is pretty typical for mochi-type cake
5. Cool completely in the pan
Let the mochi muffin cool completely in the pan. They hold their shape better and the texture is also better when you eat them room temperature

Banana Chocolate Chip Mochi Muffin
previous post
Pork and Leek Baozi/Steamed Buns
next post
All-purpose Cilantro Avocado Dressing

2 comments

Hanna March 5, 2025 - 8:17 am

Made this for my friends and they all loved it! Crispy exterior with a chewy interior, a perfect fusion of a classic muffin with mochi. Only issue was they were a bit too brown by the end, and had to take them out of the oven a bit early. But still delicious!

Reply
Marvellina March 5, 2025 - 10:04 am

Hi Hanna, I’m glad you like the texture too! You are right, I forgot to mention about tenting them loosely with aluminum foil halfway through baking to prevent them from browning too much. I have added that in the recipe card! Thank you for your feedback!!! The texture is very addicting! I just had one this morning for breakfast!

Reply
5 from 1 vote

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • Soft and Fluffy No Yeast Chinese Steamed Buns (Mantou/Baozi)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.