I got the recipe for these Banana Chocolate Chip Muffins a few years ago from the blog Mumbling Mommy. Since then, they’ve become a family favorite and I’ve made them many times. They’re a nice way to use overripe bananas when we don’t feel like making yet another loaf of banana bread.
These muffins are versatile and can be eaten for a snack, dessert, or breakfast. They also are good tucked into a school lunch box.
Our muffins don’t typically last this long, but you can freeze these muffins so you always have a quick and somewhat healthy snack on hand. You might even want to make several batches of banana chocolate chip muffins so you have plenty to freeze and enjoy later.
Banana Chocolate Chip Muffins
1 cup granulated sugar
1 stick unsalted butter, room temperature
4 mashed overripe bananas
1 Tbsp. milk
1 tsp. vanilla
1 tsp. cinnamon
2 cups all-purpose flour (sometimes I use 1 cup of whole wheat flour and 1 cup of all-purpose flour to make the muffins a little healthier)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup semi-sweet chocolate chips
Preheat oven to 325 degrees. Grease a muffin tin.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add eggs one at a time, beating thoroughly after each.
In another bowl, mash the peeled bananas with a fork. Add and mix the milk, vanilla, and cinnamon. In a separte bowl, mix the flour, baking powder, baking soda, and salt. Add the banana mixture to the creamed sugar and butter mixture and stir. Add the chocolate chips and mix. Add dry ingredients and mix just until the flour disappears. Do not over stir.
Pour batter into muffin tin. Bake 18-22 minutes until a toothpick or fork inserted comes out clean.
Serve plain or with honey or butter.