Mmm! An easy snack to take on the go (to me easier than a slice of banana bread) and the chocolate chips add a pleasant bit of decadence to a muffin. When you’ve got a few overripe bananas, these muffins are a tasty way to put them to use.
Did you know?
You can peel and freeze your overripe bananas if you don’t have time for baking today. Make sure you peel them first, you can’t get the peel off easily once they are frozen. Put them in a plastic bag, freeze and then thaw when you are ready!
Based on the basic Better Homes and Gardens muffin recipe with my additions and adjustments:
Banana Chocolate Chip Muffins
An easy and satisfying snack that uses up those overripe bananas! Yummy chocolate chips are a bonus!
- 1 3/4 cups all purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon, ground
- 1/8 tsp nutmeg, ground
- 3/4-1 cup banana, peeled and mashed (about 2-3)
- 1 large egg, beaten
- 1/4 cup vegetable oil
- 1/4-1/2 cup milk
- 1 cup semi-sweet chocolate chips
Grease 12 muffin cups (baking baking cups won't work well). And preheat oven to 400 degrees Fahrenheit.
In mixing bowl, combine egg, milk, oil and mashed banana.
In another bowl, combine all dry ingredients (flour, sugar, baking powder, salt, and spices) except the chocolate chips.
I almost always use the Ghirardelli 60% cocoa chips. They are so yummy and smooth, dark chocolate.
Add the wet mixture to the dry mixture and combine. Stir in the chocolate chips.
Spoon batter into muffin cups, filling 2/3 full. Bake for 20 minutes or till golden brown in 400 degree Fahrenheit oven. Cool in muffin pan for 5 minutes, then remove from cups. Makes 12 muffins.
The amount of milk required will depend on how much liquid your bananas add. Less banana, add a little more milk. More banana, add a little less. It's a forgiving ratio, but you want the consistency to be loose enough to spoon into the muffin pans easily.