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–+ servings
a stack of banana chocolate chip muffins

Banana Chocolate Chip Muffins

Author Christi Johnstone
Course Breakfast, Snack
Cuisine American
These delicious and easy Banana Chocolate Chip Muffins are perfect for breakfast or an afternoon snack. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 3 large very ripe bananas you can use 4 medium bananas
  • 1/2 cup melted butter cooled
  • 3/4 cup light or dark brown sugar measure packed
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 salt
  • 1 cup semi-sweet chocolate chips* a combination of mini and standard size chocolate chips work well

Instructions

  • Preheat oven to 400 degrees F.
  • Prepare a muffin pan with 12 muffin liners.
  • In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
  • In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
  • Combine wet and dry mixture until just combined. Do not over-mix. Add in chocolate chips and stir gently until just combined. 
  • Divide batter between 12 muffin cups.
  • Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
  • Remove from oven and allow to cool for five minutes, then remove muffins from pan and serve.

Notes

*Chocolate Chips - the recipe calls for one cup of chocolate chips, for a reasonable amount of chocolate chips. For a more intense chocolate flavor, you can add an additional 1/2 cup of chocolate chips. These can be mixed in, or sprinkled on top of the muffins, as is shown in these photos.
Storage – These muffins store very well. I prefer to only keep them at room temperature for about three days. If I’m storing them longer than that, I keep them in the refrigerator. They freeze wonderfully, just make sure they are fully cooled prior to freezing. You can freeze these for up to 3 months.
 

Nutrition

Calories: 302kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 169mg | Potassium: 255mg | Fiber: 2g | Sugar: 23g | Vitamin A: 302IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
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