Enjoy the delicious blend of bananas and chocolate in these Banana and Chocolate Chip Muffins. Filled with melty chocolate chips and moist and sweet with ripened bananas, this recipe can be mixed up quickly and you'll have muffins on the table in 30 minutes!
A go-to recipe in our house, these muffins are just so quick to whip up that they've become a family favourite.
Muffins are convenient to grab for a quick breakfast and they can be warmed up in the microwave and they will taste like they came straight from the oven!
They are best served warm, straight out of the oven with the melty chocolate chips.
YOU'LL LOVE THESE MUFFINS!
- basic ingredients
- no fancy equipment needed; mixed by hand
- soft, fluffy and moist
INGREDIENTS & SUBSTITUTIONS
- bananas - it's important to use ripened bananas for this recipe. Using bananas that haven't reached the stage where they have browned and softened will significantly change the flavour and sweetness. Medium-sized bananas is what I use.
- cooking oil - use whatever vegetable oil that you have on hand
- milk - I usually have 1% milk in the house and use it in all of my muffin recipes. You could substitute 2% or whole milk as well.
- eggs - large eggs are used in this recipe
Take eggs, butter and measured milk out of the refrigerator 30-60 minutes before baking. This will ensure soft, fluffy muffins
In a large mixing bowl, combine dry ingredients and chocolate chips
Make a well in the centre.
In a separate small mixing bowl, beat the egg.
Add in oil, milk and mashed bananas.
Pour the wet ingredients into the dry ingredients and stir only to moisten with as few strokes as possible.
The batter will be lumpy as pictured below.
Fill greased or paper-lined muffins tins ¾ full.
Bake at 400F oven for 20 minutes.Muffins will be lightly browned and cook through. Test with a toothpick.
STORAGE & FREEZING
Cool muffins completely and store in a covered container or zippered bag at room temperature. They will remain fresh for a few days. Pop them in the microwave for a few seconds to warm them up and enjoy those melty chocolate chips.
These muffins freeze well. Cool them completely, then wrap in foil or freezer-safe wrap or place in a zippered bag. Thaw for two hours at room temperature before eating.
All ingredients should be at room temperature. Take them out of the fridge a half hour to 1 hour before baking. Use the freshest ingredients and check expiration dates on baking powder.
Yes. The texture and sweetness of the recipe will change significantly. For best results, use banana that are streaked dark brown and soft to the touch. They should show no signs of mold or rotting!
MORE MUFFIN RECIPES YOU'LL ENJOY
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