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After the huge success of my favorite chocolate chip muffins, it’s hard to come up with another recipe to beat. Thankfully, these Banana Chocolate Chip Muffins are a very close second!
Rather than using the sour cream that makes my previous recipe ultra soft, the mashed banana gives these muffins a very dense texture and delectable center. They are a perfect way to overripe bananas, which if you’re anything like me, I always have a few hanging around either on my countertop or stashed away in my freezer.
Although, as much as I just love these muffins, my husband would have to heartily disagree. Bananas in baked goods are just not his thing, and after 6 years of marriage, I still don’t get it. How can you not love this excuse for a “healthy” breakfast? My standard cereal bowl has some serious competition.
Step 1: Mix together mashed bananas, eggs, oil, and vanilla. Then add in sugar, baking soda and flour until just combined.
Step 2: Fold in the chocolate chips.
Step 3: Fill paper-lined muffin cups 3/4 full using a cookie scoop or tablespoon.
Step 4: Bake at 350 degrees for 18 minutes or until slightly brown or golden.
- 2-3 mashed bananas
- 3 eggs
- 1 cup oil
- 1 tsp. vanilla
- 1 cup sugar
- 2 cups flour
- 1 tsp. baking soda
- 8 oz. chocolate chips
- Preheat oven to 350 degrees.
- Mix together mashed bananas, eggs, oil, and vanilla.
- Add sugar, then flour, baking soda and chocolate chips.
- Fill paper-lined muffin cups 3/4 full.
- Bake for 18 minutes or until slightly brown or golden.
Total Cost: $3.92/batch or $.16/muffin
I love to make an extra batch or two and freeze in a gallon freezer bag. They make wonderful snacks on the go, and you can just heat them up for a few seconds in the microwave if you want those chocolate chips to be a little gooey!
What is your favorite way to use overripe bananas?
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