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MUFFINS SITTING ON WIRE COOLING RACK

Banana Muffins with Chocolate Chips

5 from 1 vote
This simple muffin recipe puts those overripe bananas to good use. You'll get a dozen delicious muffins, loaded with chocolate chips, perfect for snacking or an on-the-go breakfast.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 medium ripe bananas yields about 1.5 cups
  • 1/2 cup butter melted, slightly cooled
  • 1 large egg beaten
  • 1 tablespoon milk
  • 1 tsp vanilla extract
  • 1/2 cup granulated cane sugar
  • 1 1/2 cups all purpose flour
  • 1 tsp each baking soda & baking powder
  • 1 tsp cinnamon optional
  • 1/2 cup chocolate chips semi sweet, dark, or milk chocolate

Method
 

  1. Preheat oven to 400 degrees. Grease 12 count muffin tin with butter, or line with paper/silicone cups.
  2. Start by mashing your bananas in a large mixing bowl. To the same bowl, add in melted butter, beaten egg, vanilla extract and milk. Stir to combine.
    3 medium ripe bananas, 1/2 cup butter, 1 large egg, 1 tablespoon milk, 1 tsp vanilla extract
  3. Add sugar and flour to same bowl. Sift in baking soda and baking powder. Add in optional cinnamon. Stir to combine, until no streaks of flour left.
    1/2 cup granulated cane sugar, 1 1/2 cups all purpose flour, 1 tsp each baking soda & baking powder, 1 tsp cinnamon
  4. Fold in chocolate cups. Fill muffin tins 2/3 of the way full. Bake in preheated oven 18-20.
    1/2 cup chocolate chips

Notes

Don't stress too much over having the exact right amount of banana. This recipe is pretty forgiving.