Banana Chocolate Chip Muffins
Need a fresh new idea for breakfast, brunch or just snacking? These classic Banana Chocolate Chip Muffins are a family favorite for a reason.
These easy muffins blend ripe bananas with semi-sweet chocolate chips, almost the perfect combination everyone loves. And face it, we ALL have overripe bananas, right? I mean, I know I do!
Don’t have Over-Ripe Bananas?
If you don’t have over-ripe bananas, you can absolutely still make these muffins. Here are two handy ways to quickly ripen bananas.
- Freeze them. Toss whole bananas straight into the freezer. Let them freeze, and then thaw them. They’re super soft and perfect for use in banana bread or banana muffins.
- Bake them. Bake bananas in their peels at 325°F for 15-20 minutes and let them cool. The results are just like over-ripe bananas, soft and juicy and ready to use.
What You Need To Make These Muffins
These are so easy to make because the only special ingredients you need are chocolate chips. And those can just be leftovers!
- butter
- sugar (Out of sugar? Check these swaps)
- vanilla extract
- over-ripe bananas
- eggs (Out of eggs? These substitutes work like a charm)
- baking soda
- salt
- chocolate chips
If you need MORE recipes to use your leftover chocolate chips check out my cookbook Chip Off The Old Block, recipes to use up the last your chocolate chips cookbook.
Switch It Up!
If you want to switch things up, try using different types of chocolate chips, like white or dark chocolate. Or try a combination of the chips. I think peanut butter chips would be stellar in these muffins as well, but I haven’t tried them yet.
Add a little cinnamon to these muffins for an extra boost of flavor. And you can add extra flavor vanilla flavor by adding a small scoop of vanilla paste.
If you mess with the balance of liquid ingredients and dry ingredients, you can completely ruin baked goods. You must be cautious with ingredient swaps, baking is a delicate balance, and too many changes will absolutely change the final results or ruin it completely.
How To Store Muffins
Stored properly, these muffins stay fresh for up to five days at room temperature or in the fridge. And they freeze well for up to three months, making them a great make-ahead option.
Banana Chocolate Chip Muffins
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3 large very ripe bananas or 4 small peeled and smashed
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F
- Prepare 12 cups of a muffin pan by spraying with non-stick cooking spray or lining with paper muffin cups; set aside
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy
- Add the eggs and mix until incorporates (the batter may seem chunky at this point and that is just fine)
- Next, stir in the mashed bananas and vanilla extract
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Pour the dry mixture into the wet and stir until combined
- Fold in the chocolate chips
- Scoop the batter into the prepared muffin cups, filling them to the top
- Bake the muffins at 350F for 28-35 minutes
- Cool the muffins in the pan for 5 minutes, then remove and cool on a wire cooling rack
Notes
Nutrition
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