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Banana Chocolate Chip Muffins

My crew loves to eat Homemade Banana Bread, and these especially moist chocolate chip muffins are a great way for me to use up overripe bananas.  We often have lots of bananas in the house, because my oldest son runs Cross Country and Track, while the youngest is on the wrestling team, so they need to eat at least one banana each day to help prevent cramps. Bananas seem to go from green to rip very quickly these days, so I’m always looking for ways to use up those who are very ripe. We’ve found the best banana muffins and banana breads come from the most overripe bananas. The browned, overripe and speckled bananas, they the best for baking. Most of us prefer chocolate chip banana muffins, but you can also use peanut butter chips, berries, or nuts. They can also be personalized. Just mix the batter and spoon it into each cup, and the kids can choose their ingredient and toss in right before baking. Use a small spoon to stir them in while they’re in the muffin cups. I enjoy making the muffins at night, because our mornings are so hectic. The kids can grab and go in the morning – my athletes have early morning practice, then they shower at school and the teams go to the athletic cafeteria so they can eat breakfast before classes. Muffins are a great nutritious choice for them to take! You can freeze them, store them in the fridge or eat them at room temperature.  Even microwave for 10 – 15 seconds to get that oven baked fresh taste.  These banana chocolate chip muffins are so easy and delicious!

Preheat oven to 350F degrees.

In a medium mixing bowl, mix together the flour, salt, and baking soda. Set aside.

In another medium mixing bowl, beat the egg with a fork until the white and yolk are combined. Add the mashed banana and melted butter; mix well.

Add the wet mixture to the dry mixture and stir with a spatula just until combined.

Gently fold in the chocolate chips.

Scoop the batter into 12 muffin tins lined with paper cupcake liners. Bake at 350F for 25-30 minutes. The tops of the muffins will be golden brown.

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Yield: 12

Banana Chocolate Chip Muffins

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 egg
• 3 large overripe bananas peeled and mashed
• 1/3 cup butter melted
• 1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 F degrees.

In a medium mixing bowl, mix together the flour, salt, and baking soda.

Set aside.

In another medium mixing bowl, beat the egg with a fork until the white and yolk are combined.

Add the mashed banana and melted butter; mix well.

Add the wet mixture to the dry mixture and stir with a spatula just until combined.

Gently fold in the chocolate chips.

Scoop the batter into 12 muffin tins lined with paper cupcake liners.

Bake at 350F for 25-30 minutes. The tops of the muffins will be golden brown.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 202mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 3g

Did you make this recipe?

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These are a few items I find helpful in my own kitchen when preparing these Banana Chocolate Chip Muffins:

OXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceOXO Good Grips 11-Inch Better Balloon WhiskOxo Good Grips 3-piece Silicone Spatula SetWilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin PanAmazonBasics Reusable Silicone Baking Cups, Pack of 12Solula 18/8 Stainless Steel Ice Cream Cupcake Muffin Scoop, 3.4 Tablespoon Cupcake Muffin Batter Dispenser, 2-YEAR WarrantyTovolo Cupcake ScoopWilton 2103-1112 Scoop-It Batter Spoons, Set of 3