Looking for a simple and delicious banana muffin recipe? Look no further! This is a very basic and quick recipe that produces great tasting muffins. What busy mom doesn’t love that combo?
They freeze really well too. However, my family usually eats them up to fast to put any in the freezer. I need to remember that next time I make them and double the recipe.
Banana Chocolate Chip Muffins
Prep time
Cook time
Total time
This recipe can be doubled and the baked muffins can be frozen in Ziploc bags after they have completely cooled.
Recipe type: Breakfast or Snack
Serves: 12
Ingredients
- 2-3 large ripe bananas
- ½ tsp vanilla
- ¾ cup sugar
- 1 egg, slightly beaten
- ½ cup melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ cup flour
- chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Mash the bananas thoroughly
- Add vanilla, sugar, slightly beaten egg and mix into banana until well combined
- Add the melted butter
- In a separate bowl combine all the dry ingredients and stir until blended.
- Add the dry ingredients to wet ingredients and mix until everything is wet, About 10-12 strokes.
- Add the chocolate chips (as many as you prefer) I only do about ½-3/4 cup.Stir a few times until mixed throughout muffin batter
- Scoop batter into prepared tins. Bake at 375 degrees for 15-20 minutes or until toothpick inserted in center of muffin comes out clean.
I have another Banana Chocolate Chip Muffin recipe I love. I posted it last year on The Mother Huddle. It has a few not so basic ingredients, but is a little healthier. Have a look. They are both AWESOME recipes!!!
If you are more of a blueberry muffin kind of person, try these No-Fail Blueberry Muffins.
Keep it Real!!!
Maria
YJ
January 31, 2015 at 3:32 amHi, thanks for sharing the recipe.
I just wanted to ask what do you mean by “freeze well”?
Do you mean freeze the mixture or freeze the baked muffins?
Please advise, thanks.
Maria
February 1, 2015 at 12:01 pmFreeze the cooked muffins. Put them in a air tight bag and pull them out when you want one. They can stay fresh in the freezer for up to two months.
Heidi
September 27, 2015 at 7:03 pmLove this recipe, was wondering what’s best way to cut butter , thinking about either in half or all & use applesauce? What do u think?
Maria
September 28, 2015 at 10:42 amYou should still get great results if you do half butter and half applesauce. You could even go a little more like 40/60. Another option would be to try using yogurt or low-fat sour cream in place of some of the butter. I also like to use half coconut oil sometimes. 🙂 Hope that helps.
Maria
September 28, 2015 at 10:48 amI forgot to mention that sometimes cutting the fat makes the muffins stick to the wrappers. When I cut out a lot of fat in muffin recipes I cook them directly in the tins to avoid losing so much of the muffin when it sticks badly to the wrapper. Just be sure to generously spray tins with cooking spray.