This chocolate chip banana muffin recipe is so versatile. You can replace the chocolate chips with anything… blueberries, strawberries, or pecans. I can’t even begin to tell you how many muffins in a week my family goes through. It’s the perfect snack or breakfast to have on hand. I find that semi-sweet chocolate chips or dark chocolate chips taste better than milk chocolate in these muffins. You can also leave out the sugar to make them healthier if you have super ripe sweet bananas.
Here is the muffin tin I like and use.
Enjoy! ~Mary
CHOCOLATE CHIP BANANA MUFFINS
This chocolate chip banana muffin recipe is so versatile. You can replace the chocolate chips with anything… blueberries, strawberries, or pecans.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large ripe bananas
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup melted and cooled butter
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Melt the butter over low heat in a small sauce pan and allow to cool.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash bananas with a fork, then add the eggs, melted butter, and sugar.
- Add the flour mixture to the banana mixture. Mix with a spoon until just combined. Don't over mix.
- Fold in the chocolate chips
- Place muffin liners in the muffin tin (12 count) and spray them with cooking spray… otherwise they will stick.
- Scoop batter into each one 3/4 of the way full. A large cookie scoop works good for this.
- Bake at 350 degrees for 20-25 minutes.
- Let cool before removing paper liner off muffin. Enjoy!
Video
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