I buy bananas almost every time we go to the grocery store. I assure myself (and my husband) that, yes, I will indeed eat all of these bananas before they turn into mush. This time will be different than all the times before. Is it ever different? No, no it is not. Do I end up with a freezer full of brown bananas? More often than I care to admit. Luckily, I have the perfect way to use up all those frozen or forgotten about counter bananas: banana chocolate chip muffins! (This recipe can also be made into a loaf instead of muffins.)
Start by creaming together the butter, brown sugar and granulated sugar until fluffy and well combined. Next, go ahead and add the eggs, one at a time. [Why do recipes tell you to add eggs one at a time? Eggs and butter don’t mix together naturally. If all the eggs are added at once it will take a lot longer for them to mix in, and could lead to over-mixing. Over-mixing the batter can cause the banana bread to come out tough or bake unevenly.]
Once the eggs have been incorporated, toss in your bananas and vanilla. You can absolutely chop/squish/mix your bananas separately before adding it to the mix if you’d like. I just let the mixer do the work and smoosh the bananas for me while they combine with the butter + sugars. Mix until everything is well combined.
Add in the flour, salt, and baking soda, and whisk until it just comes together. Be careful not to overmix at this stage. The last thing we are going to do is add in our chocolate chips. [When adding things like chocolate chips or blueberries to batter it is helpful to gently toss them with 1 tablespoon of flour. Coating the outside of the chocolate chips with a little dry flour gives the batter something to hold on to so that they don’t sink to the bottom of your muffins or bread. This method also works well with cakes and cupcakes.]
Using a spatula or wooden spoon, gently fold the chocolate chips into the batter. Once they are evenly distributed throughout the batter you can scoop them into your prepared muffin tin or loaf pan. The last thing to do before putting them into the oven is to place a few more chocolate chips on top.
Bake your muffins at 350-degrees for 12 minutes. Rotate the pan, and bake for an additional 10 minutes, or until the muffins are golden brown and bounce back if you gently press on the top.
Recipe
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Banana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 – 25 minutes
- Total Time: 35 minutes
- Yield: 18 Muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1/2 cup Butter – room temp.
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs
- 3 Ripe Bananas
- 2 tsp. Vanilla Extract
- 1 cup Chocolate Chips
- Optional: 2 Tbsp. Cinnamon + 1 cup Blueberries instead of chocolate chips
Instructions
- Preheat oven to 350-degrees. Prepare a muffin tin with 18 liners or prepare a loaf pan with nonstick spray and parchment paper. Set aside.
- Cream together the butter and both sugars.
- Add eggs in one at a time, followed by the vanilla and bananas.
- Mix in the flour, baking soda, and salt.
- Fold in the chocolate chips
- Scoop into your prepared pans. Top each muffin with a few chocolate chips.
- Bake at 350-degrees for 12 minutes. Rotate the pans and bake for an additional 10 minutes, or until the muffins are golden brown and bounce back when you gently press on the tops.
Keywords: Banana, Chocolate, Muffin, Bread, Chocolate Chips, Quick Bread
These are yummy and not too sweet, which I really appreciate. The chocolate isn’t overwhelming and compliments the muffins well. You can’t go wrong with these.
★★★★★