Recipes

When I'm in the mood for a quick sweet treat, Chocolate Chip Banana Muffins are my go-to! My recipe includes simple ingredients that create soft, moist, and tasty muffins with sweet banana flavor and delicious pops of chocolate! These muffins are perfect for a breakfast treat or tasty dessert.

The recipe is quick and easy, makes use of over ripened bananas, and requires minimal clean up! Once you try them, I think they will become a favorite of yours, too!

Tips + Tricks

• My chocolate chip banana muffins are an easy recipe made with simple ingredients.
• The muffins are a great breakfast treat or dessert! Put room temperature leftovers in the microwave for a few seconds to make them warm and melty again!
• This recipe is the perfect way to use up over-ripened bananas! For the best flavor, be sure the banana peels have black spots or are completely black.
• This recipe can easily be doubled.
• I use semi-sweet chocolate chips in my banana muffins but you can substitute for a different variety if you prefer.
• I use mini chocolate chips; I think they melt the best and allow for chocolate in every bite!
• To prevent the chocolate chips from sinking to the bottom of the batter, toss them in the dry ingredients as directed before adding to the wet ingredients.
• Leftovers can be stored at room temperature in an airtight container for 3-4 days.
• These chocolate chip banana muffins can be frozen, just store in an airtight bag and freeze for up to 3 months. When ready to thaw, remove from the freezer and allow them to defrost for a few hours!

Total time: 38-40 minutes | Prep time: 20 minutes, Cook time: 18-20 minutes | Yield: 1 dozen muffins

Ingredients

Instructions

1. Preheat oven to 375°F.
2. Line cupcake tray with paper liners.
3. In a medium mixing bowl, combine the flour, baking soda, and salt. Add in the chocolate chips.
4. In a small bowl, mash the bananas with a fork.
5. In a large mixing bowl, combine the sugar, mashed banana, egg, oil, and vanilla.
6. Add the dry ingredients to the wet a little at a time and mix until just combined.
7. Pour the batter into prepared cupcake trays.
8. Bake 18-20 minutes or until a toothpick comes out clean. Do not over bake.
9. Cool muffins for 5 minutes in the pan before removing, and finish cooling on a wire rack.
10. Serve and enjoy!