Banana Chocolate Chip Muffins

Flavourful banana muffins are liberally sprinkled with chocolate chips.  Great for breakfast, a snack or lunch box treat.

I've been making these Banana Chocolate Chip Muffins for years.  Whenever I had over ripe bananas I'd make a batch for Don and the boys who'd gobble them up in no time.  They just seemed to eat muffins much faster than Banana Bread.  If you have lots of bananas and decide to make a double batch, they freeze very nicely too!

As with any quick bread, these muffins come together fast and are ready to eat as soon as they are cool enough to handle.  But I find they are much more flavourful the next day but that doesn't stop me from having one when they're still warm.  Ha, ha.

You will notice the muffins have a total of only half a cup of sugar.  They are sweet enough for me because the bananas are naturally sweet and the chocolate chips are sweet.  But if you'd like a sweeter muffin you may increase the white or brown sugar by and additional ¼ cup.  You can also use regular sized chocolate chips instead of the miniature ones.

Printable recipe at end of post.

Banana Chocolate Chip Muffins

• ¾ cup mashed banana, about 2 large bananas
• ¼ cup white sugar
• ¼ cup brown sugar, packed
• 1 slightly beaten egg
• ⅓ cup oil or melted butter
• 1 teaspoon vanilla
• 1½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup miniature chocolate chips 
• ½ cup chopped walnuts may replace the chocolate chips or be added with them

How to make it:
Preheat oven to 350 degrees.  Grease or line with paper cups a 12-cup muffin pan.

Mix the mashed banana, brown and white sugar, egg, oil and vanilla  together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour.

Make a well in the flour mixture and pour in the wet ingredients. Gently combine the wet and dry ingredients.  Do not beat.  The mixture will look a little lumpy.  Fold in chocolate chips (and/or nuts if using). Spoon into prepared muffin pan, three-quarter full.

Bake in preheated oven for 15-20 minutes or until golden and no wet batter remains.  Remove from oven and let cool 5 minutes in pan.  Remove from pan and let cool completely on baking rack.  Store in airtight container.

Makes 12-14 medium muffins.

Prepare muffin pans by greasing or lining with papers.

 Mix the sugars, mashed bananas, egg, vanilla and oil together.  

 Stir together the flour, baking powder, baking soda and salt.

Make a well in the flour and pour in the banana mixture.  Stir together until just blended.  There should be no large streaks of flour but the batter may be a little lumpy.

Gently fold in the chocolate chips.  I like the miniature chips because they spread throughout the batter so evenly.

 Fill the prepared muffin pans about three-quarter full.

Bake 15-12 minutes.  Remove from oven and let cool about 5 minutes in pan before cooling completely on baking rack.

Store the muffins in an airtight container.  A zipper bags works well, especially if freezing the muffins.

 Eat them for a snack.

 Eat them for a treat.

Eat them for a quick breakfast.

To print click on arrow upper right side.⇩