Banana Chocolate Chip Muffins

 

Banana Chocolate Chip Muffins are light, moist, and delicious! They are made with mashed bananas, semi-sweet chocolate chips, cinnamon, olive oil plus 3 more staple ingredients.  Imagine having a warm banana chocolate chip muffin on a Saturday and Sunday morning?  Without any stress, we have a few quick and easy tips for you.  So pull up a chair and join us!

 

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, moist and delicious, and bursting with flavors, these banana chocolate chip muffins are perfect!

What could be better?

Banana Chocolate Chip Muffins are perfect for any weekend mornings!

Great to take with you for on-the-go weekdays or enjoy them as a snack in the afternoon.  They make the perfect snacks for the kids too!

Notes and Tips about Bananas…

• When your bananas get too ripe, toss them into the freezer.
• Kept frozen, makes it easy when you need one for a recipe. Just peel the banana ,while still frozen and add it to your recipe.
• Perfect when you need for this recipe, or a Protein Smoothie.
• For these muffins, if your bananas are frozen, its best to thaw them first. You will need to have all the ingredients to be the same temperature before baking.

Ingredients Needed for Banana Chocolate Chip Muffins:

• 1/2 cup olive oil
• 1 cup sugar, plus 1 tsp. extra – divided
• 1 egg
• 1/2 cup low-fat milk
• 2 medium very ripe bananas – mashed (about 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, plus extra

Directions to Make Them:

1.  Preheat oven 350 degrees F (176 C). Prepare your muffin pan with cupcake liners and place one liner inside each one. Set it nearby.

2.  In a large mixing bowl, using a hand mixer to blend oil, 1 cup of sugar, egg, milk, and mashed bananas and beat on low speed until well blended.

3.  Then add the dry ingredients: 1/2 teaspoon of cinnamon, along with the baking soda, salt, and flour.

4.  Blend for 2 minutes on medium speed, until well combined.  Stir in the chocolate chips.

5.  Fill each muffin cup with cupcake paper liners and fill each one about 3/4 full.

6.  Next, in a small bowl, stir 1/2 teaspoon of cinnamon with 1 teaspoon of sugar.  Gently sprinkle with some cinnamon-sugar mixture on top of each one, and scatter a few chocolate chips.

7.  Bake for 28  to 32 minutes, or until a toothpick comes out clean.  Remove and cool.  Refrigerate (if any leftovers) to keep fresh.  Freeze them for up to 2 weeks.

Yields: 16 to 18 muffins

More Delicious Muffin Recipes! 

• Death by Chocolate Zucchini Muffins
• Cinnamon Sweet Potato Muffins
• Easy Pumpkin Muffins with Icing
• Lemon Zucchini Poppy Seed Muffins
• Cinnamon Pumpkin Muffins
• Paleo Banana Muffins

Love Bananas? Then try these next!

• No-Bake Banana Pudding Icebox Bars
• Chocolate Chip Banana Bread
• The Ultimate Blueberry Banana Bread
• Coffee Banana Milkshake

If you make our banana chocolate chip muffins, let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!  For more delicious recipes, follow us on Instagram, Pinterest, Facebook,

Thanks for stopping by and have a great day!  

Happy Baking  🙂

xo anna and liz