Chocolate Chip Banana Muffins

These freezer friendly on the go scrumptious Banana Chocolate Chip Muffins are so easy and quick to fix. Make a batch for your crew today and get ready to hear the praises.

Course breakfast/dessert

Cuisine American

Keyword banana choc chip muffins, how to make banana chocolate chip muffins. chocolate chip banana bread muffins

Prep Time 10

Cook Time 18

Servings muffins

Calories 291kcal

Author Beth Pierce

Ingredients

1 ½ cups all purpose flour
⅔ cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large very ripe bananas about 1 cup
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips reserve a few chips for the tops of the muffins

Instructions

Preheat oven to 375 degrees. Fill 12 count standard muffin pan with liners.
Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
Using a fork mash the bananas in a large bowl. Add the vegetable oil, egg, and vanilla extract: stirring to combine. Add the dry mixture to the wet mixture stirring just until combined. Stir in the chocolate chips just until mixed. Spoon the batter into the liners filling up to just shy of the top. Sprinkle the reserved chocolate chips on top of the muffins.
Bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Carefully remove to cooling racks to fully cool.

Notes

The riper the bananas the better.
Warm your egg to room temperature.
Always use a spoon to scoop the flour into a measuring cup and level off with a table knife.
Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
The muffins are done when a toothpick inserted in the top comes out clean with the exception of melted chocolate.
Be careful when removing the muffins from the tin so as not squish any chocolate chips as they will be soft.
Store in airtight container on the counter for up to 3 days or freeze in an airtight container (with parchment paper between the layers) for up 3 months.

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