Banana Chocolate Chip Muffins~ are light, moist and delicious! They are made with mashed bananas, semi-sweet chocolate chips, canola oil, milk, flour, egg, sugar and cinnamon. Imagine having a warm banana chocolate chip muffin
on Christmas morning? Without any stress…here is a quick and easy tip for you!
Make a batch of muffins ahead of time and place them into zip lock bags and freeze them. Just before serving, allow the muffins to defrost, then pop them into a warm oven for about 2 minutes and serve them with some milk, tea or coffee. Your family will love you for thinking of them!
Banana Chocolate Chip Muffins really deliver the best of both worlds and two favorites: bananas and chocolate all in one scrumptious bite!
Warm muffins so moist and delicious, bursting with flavors! What could be better?
Great for on-the-go mornings or enjoy them as a snack with some hot cocoa. They make perfect school snacks for the kids too!
Here’s a Tip: When bananas get too ripe, just toss them into the freezer. When you need one for a recipe, just peel the banana (while frozen) like an apple. Perfect when you need them for a recipe or a smoothie. But for this recipe, place frozen bananas into the microwave to defrost. It’s best to have all ingredients at the same temperature before baking.
Banana Chocolate Chip Muffins
1/2 cup canola oil
1 cup sugar, plus 1 tsp. extra
1/2 cup low-fat milk
2 medium very ripe bananas (1 cup)
1 tsp. cinnamon -divided
2 tsp. baking soda
1/4 tsp. salt
2 cups all-purpose flour
3/4 cup semi-sweet chocolate chips
Preheat oven 350 degrees.
In a mixing bowl, using a hand mixer blend oil, 1 cup of sugar, egg, milk and mashed bananas and beat on low speed until well blended.
Add dry ingredients, 1/2 teaspoon of cinnamon, baking soda, salt and flour.
Blend for 2 minutes on medium speed, until well combined.
Stir in the chocolate chips.
Fill each muffin cup about 3/4 full.
Blend 1/2 teaspoon of cinnamon with 1 teaspoon of sugar. Gently sprinkle with some cinnamon-sugar mixture on top. Add a few chocolate chips on top each muffin.
Bake for 28 to 30 minutes, or until toothpick comes out clean.
Remove and cool. Refrigerate (if any leftovers) to keep fresh. Freeze up to 2 weeks.
Yields: 16 to 18 muffins