Lightly sweetened and fluffy, these easy Banana Chocolate Chip Muffins make a perfect breakfast food. Make a batch today!
There’s a banana problem in my house.
Well, it’s not exactly a problem. Not to me. But others seem to see it that way.
See, I keep buying bananas. Every week in fact. I love them, they are so nutritious and they get eaten. Well, at least some of them do.
We never seem to finish the bananas I purchase so the older ones start to get overripe. New ones are bought and poised on the counter and get eaten instead. So we’re in this cycle of buy, eat, ignore, buy, eat … and so on.
Others see it as a problem because some of the bananas keep getting bits of brown on their brilliant yellow peel. But that’s not a problem. Not really! I see it as an opportunity. I hope you do too.
Or make these Banana Chocolate Chip Muffins, which are brimming with the sweet banana flavor and creamy chocolate.
How to make Banana Chocolate Chip Muffins
Start by gathering your ingredients. You’ll need some overripe bananas, butter, flour, sugar, eggs, baking powder and salt. Gathering your ingredients before you begin cooking is always a smart idea — then everything is close at hand while you are measuring and mixing. That speeds up the cooking time and ensures that you don’t forget an essential ingredient.
Speaking of measuring, get out your measuring cups and spoons too. You’ll need them.
This recipe makes 12 muffins so you’ll also need to get out your muffin pan and fill the cavities with liners. This makes for easy removal of the muffins later.
Then it’s time to get mixing.
Because these use softened butter, I like to use a mixer to help with the batter creation process. A hand mixer will do the trick (use a bigger bowl than you think you need to!). A stand mixer will work as well.
Finally, divide the batter between the prepared muffin cups. I use a large cookie scoop for this because it makes it so easy and mess-free, but spooning it in will work as well. (Unfamiliar with a large cookie scoop? It’s essential the style of scoop that was used for ice cream in the 80s and 90s, with a little lever to swipe a wire across the bottom for easy ejecting).
Once baked, you can eat them almost immediately (let them cool a little though so you don’t burn your mouth!). Leftovers can be stored in an airtight container such as a cake dome for up to five days. But these Banana Chocolate Chip Muffins are definitely best on the first two days or so.
So about that banana problem: it’s not a problem for me. Not even a little bit. In fact, this is just the opportunity I needed to bake some fresh muffins. How about you?
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 ripe bananas
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line 12 muffin slots with muffin liners.
In a large mixing bowl (or the bowl of a stand mixer), blend together the butter and sugar with a hand mixer until light and fluffy -- about 2 minutes. Add the eggs and blend until well-combined. Add the bananas and blend again.
Add the flour, baking powder and salt to the mixing bowl. Mix on low speed until just combined. Fold in the mini chocolate chips
Divide the batter evenly among the muffin cups.
Bake for 12-15 minutes, until golden. Serve immediately. Leftovers can be stored in an airtight container for up to 4 days.