Banana Chocolate Chip Muffins

Course: Bread, Breakfast

Cuisine: American

Keyword: banana chocolate chip muffin recipe, banana chocolate chip muffins, chocolate chip banana muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings:

Calories: 267kcal

These Banana Chocolate Chip Muffins are moist, fluffy and so delicious! These muffins combine the natural sweetness of ripe bananas with rich, gooey chocolate chips, creating a delightful treat that’s perfect for breakfast or a snack!

Print Recipe

Equipment

Muffin Pan

Ingredients

¾ cup milk I used whole milk but any milk can be used
¾ cup vegetable oil or canola oil
2 large eggs room temperature
1½ teaspoons vanilla extract
3 bananas very ripe, mashed
1 cup granulated sugar
1¾ cups all purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips or milk chocolate or dark chocolate chips

Instructions

Line a muffin tin with 12 parchment liners, set aside. Preheat the oven to 350°F.
In a large mixing bowl, whisk together milk, vegetable oil, eggs and vanilla extract. Add the mashed bananas and whisk again until fully combined.
Whisk in the granulated sugar until combined.
In a separate bowl, whisk together the all purpose flour, baking powder and salt.
Add the flour mixture to the wet mixture and fold until nearly combined.
Add the chocolate chips and fold in until you can no longer see white streaks of flour, being careful not to over mix.
Divide the muffin batter evenly between the muffin liners (they should be about two-thirds full).
Bake for 18 to 22 minutes or until an inserted toothpick comes out with just a few moist crumbs. Remove from the oven and let cool slightly before enjoying.

Notes

Storage Information

Storage: Store in an airtight container for up to 3 days.
Freezing: These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.

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