Am I the only one who buys bananas purely for the sake of letting them over-ripen on my kitchen counter? As the brown spots appear, so do the baking possibilities! Nope? Just me? Oh, well!
I love a portable baked good that’s suitable for breakfast, snack, or dessert. These muffins are a spin on the banana bread my mom used to make for me. I like to think that the chocolate chips are balanced out with the whole wheat flour, so they’re basically healthy. That’s how this works, right?
Anyway, I love making a batch of these and storing them in the freezer for easy weekday breakfasts. Just pop them in the microwave for 20 seconds and they turn into warm chocolatey deliciousness. Happy baking!
xoxo
Jennifer
Banana Chocolate Chip Muffins
Course: BreakfastDifficulty: Easy24
muffins15
minutes20
minutes35
minutesThe perfect make-ahead breakfast for a family on-the-go, these banana chocolate chip muffins are sure to please everyone!
Ingredients
1/2 cup butter (room temperature)
1 cup sugar
3 large bananas (overripe)
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 + 1/2 cups milk chocolate chips
Directions
- Preheat oven to 350°
- In the bowl of a stand mixer, beat butter and sugar until creamy
- Add eggs and mix until combined
- Add flour and baking soda and mix until just combined (do not over mix)
- Mash bananas with a fork on a separate plate
- Add bananas to mixture, and mix on slow speed until combined (again, be sure to not overmix!)
- Stir in chocolate chips
- Pour batter into lined or greased muffin tin (approx. 2/3 full)
- Bake for 20 minutes
- Remove from oven and transfer muffins to wire cooling rack
Notes
- I prefer milk chocolate chips in this recipe, but semi-sweet or dark would work just as well! For picture-perfect muffins, throw a few extra chocolate chips into each muffin right before popping them in the oven.
- If you do not have whole wheat flour on hand, this recipe can be made with 2 cups of all-purpose flour as a substitution.