Chocolate Chip Banana Muffins are the most amazing breakfast recipe that you can eat any time of day. It’s like a miniature loaf of chocolate banana bread!
Muffins are a morning staple around here. Whether they’re the our Sweet Potato Anti-Inflammatory Muffins or our hearty Southwest Egg Muffins, there is just no way you can go wrong serving them for breakfast. Heck, you could serve these for dessert they’re so good!
Chocolate Chip Banana Muffins
It can be tough to get my kids to eat early before they head to school. But I know when I offer them on of these they will always accept! I can send them off to school they have some calories in their bellies.
This recipe is one you can make a big batch of and store in gallon Ziploc bags and keep for the week. Make a new batch every Sunday so you’re ready for the busy school mornings.
How To Ripen Bananas Quick
Needing some brown bananas but yours are fresh from the store? There’s a hack for that.
All you have to do is bake them. Yep! Just put them in the oven on a baking sheet on 300 for roughly 15 minutes or until the skin turns black.
Once you let them cool, they’re perfectly ready to be scooped out and put into your Chocolate Chip Banana Muffins.
Enjoy!
Chocolate Chip Banana Muffins
Ingredients
- Ingredients
- 1 ⅔ cups flour
- 1 heaping teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sugar
- 1 tablespoon brown sugar packed
- 2 tablespoons cocoa powder
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk or almond milk
- 1 teaspoon vanilla
- 2 overripe bananas peeled and mashed
- ¼ cup semi-sweet mini chocolate chips plus additional for topping
Instructions
- Instructions
- Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking soda, salt, sugar, brown sugar, and cocoa powder.
- In a large mixing bowl, whisk together bananas, eggs, vegetable oil, milk, and vanilla. Stir together wet and dry ingredients until just combined.
- Fold chocolate chips into the batter.
- Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
- Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.