This Banana Chocolate Chip Muffins recipe will make you a fan if you love banana bread and chocolate. They are so delicious! What a great breakfast treat!
Yesterday I woke up and discovered that our bananas were far too brown to eat. I wanted to make something I could have for breakfast so I mashed them up and made these really easy banana muffins (adapted from my Mom’s banana bread recipe).
Normally I’d top them with nuts but I had a small amount of mini chocolate chips up in the cupboard so I tossed them in. I’m glad I did!
These Banana Chocolate Chip Muffins turned out to be way more delicious than expected! Banana and chocolate, how could you go wrong? I can definitely see myself making these again! Enjoy and happy Friday!
Banana Chocolate Chip Muffins Recipe
This Banana Chocolate Chip Muffins recipe will make you a fan if you love banana bread and chocolate! They are so delicious! What a great breakfast treat!
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Servings: 12 muffins
Calories: 172kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup + 2 Tbsp granulated sugar
- 1 large egg
- 1 cup very ripe bananas - mashed (about 1-2)
- 1/4 cup butter - room temperature
- 1/4 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin with spray or 12 paper liners.
- In the bowl of a stand mixer, beat together sugar and butter. Add egg and vanilla, beating just until incorporated.
- Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
- In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in chocolate chips, saving a few to sprinkle on top of each muffin.
- Pour batter into prepared muffin tin, filling each ⅔ of the way full (sprinkle chocolate chips on top if desired).
- Place in oven and bake for approximately 22-25 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 172kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Stephen + Natalie Family Recipe
Not only do these look delicious, your pictures look so great too. I think it’s so hard to photograph food. Please write a post to help the rest of us who lack your talent! Thanks so much for sharing this with my readers. I’m so glad you came back again.
Warmly, Michelle