Banana Chocolate Chip Muffins

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Can I just say “sometimes my life is a hot mess”? If you don’t know, I live with my daughters, Holly and Amanda, and change houses every two weeks. I know it sounds crazy and for this season of my life in works well for us all.

The only thing is I have not mastered the art of outfitting both kitchens with the cooking supplies that I need. Also with multifamily living, you may think you have something in your fridge only to find out someone else has eaten it. Anyone out there can relate?

So on this particular Saturday morning, I wake energized and ready to roll. The night before I had noticed that we had bananas which were really overripe. In an effort to “waste not want not” I decided I would make banana bread. I run down the steps at about 6:45 am with really good intentions. My two grandsons, Ashton and Noah, were already awake watching cartoons so I was greeted with two very zealous “Good morning Gina”. (They call me “Gina”. Yes I know my name is Pam but my oldest granddaughter, Mia, started it when she was a baby).

I start gathering up all the ingredients only to find that all the eggs in the fridge had been boiled (welcome to Keto world). Luckily for me we have a very close neighbor, Ashley, who is also a early riser and awesome cook, who could relate to my dilemma. Ashley so graciously let me borrow two eggs.

The boys ran out into the cold to borrow eggs from neighbor, Ashley.

With eggs in hand, I went about making the batter for the banana bread only to find we do not have a loaf pan. Seriously, you can’t make these things up in my life. You know the saying “making lemonade out of lemons”? I decided to make banana muffins instead of banana bread. One thing I have learned about living in two homes is you have to roll with the punches.

The “chocolate chip banana bread” turned out just perfect in muffin tins and no one was the wiser. I did have to make several of the muffins without chocolate chips because my grandson, Ashton, does not like chocolate. I know right!!!!! Not like chocolate??? Who does that?????

Nonetheless, the muffins were devoured and our Saturday morning started off with a few obstacles, but “it was all good”.

This recipe is a perfect way to use your overripened bananas! If your bananas are not quite ripe, you can ripen them quickly by wrapping them in foil and baking them in a 350 degree oven for 10-15 minutes.

My favorite muffin tin is the the Rachel Ray Nonstick 12 cup Muffin Tin with Grips.

Banana Chocolate Chip Muffins

Recipe by cookingwithauntpam@gmail.comCourse: Breakfast, Dessert, MuffinsCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

18

minutes

These especially moist chocolate chip muffins are a great way to use up overripe bananas. They are super moist and oh so good!

Ingredients

  • 4 ripe bananas, mashed

  • 1/3 cup melted butter, cooled

  • 2/3 cup sugar

  • 1 egg

  • 1 teaspoon vanilla

  • 1 1/2 cups of all purpose flour (I prefer King Arthur or White Lily)

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 cup Ghirardelli semisweet chocolate chips (or milk chocolate if you prefer)

Directions

  • Preheat over to 350 degrees.
  • Spray your muffin tins with PAM Baking Spray (you can also grease your tins but I am a big fan of the baking spray).
  • Mix flour, baking soda, and salt in a bowl.
  • Peel bananas, add to mixing bowl with the melted butter and smash it all together with a fork. Continue to smash until mixture is smooth with no chunks.
  • Add sugar, egg and vanilla and mix just until combined.
  • Slowly add dry ingredients to the banana mixture until just combined (do not overmix).
  • Add chocolate chips and mix until just combined.
  • Divide into muffin tins.
  • Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes.

Notes

  • To freeze: Either wrap them individually in a layer of plastic wrap under a layer of aluminum foil or put them in a zippered bag (getting as much air out as possible) with the date on it and pop them in the freezer! Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin. 
  • Tip: I prefer not to use cupcake/muffin liners, because the muffins are so moist they tend to sticky and messy. 
  • You can also make a chunky monkey version of this muffin by using chocolate chunks instead of chips and a 1/2 cup of chopped walnuts.
 

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