Banana Chocolate Chip Muffins
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These light and tender, perfectly sweetened banana chocolate chip muffins are totally indulgent and delicious!
It has been a busy back to school season at my house! I have three kids attending three different schools this year, each with their own needs and schedule. Just figuring out how to get everyone to where they need to be, on time, has been overwhelming. I think organization is going to be absolutely key this year, since there are so many competing demands. I bought a Skylight calendar so I can see everyone’s schedule at a glance, and I’ve been working on developing a new morning routine. As part of that routine, I’ve been planning out all of our meals at the beginning of the week. I’ve also been doing as much meal prep as I can to make things easier. I’ve been making a batch of muffins each week for quick and easy breakfasts and snacks. These banana chocolate chip muffins are a new favorite!
These muffins are so light and tender, and have a buttery banana flavor. The chocolate chips make them extra indulgent, and totally irresistible. (I’m not sure if they take the muffins over the line from breakfast to dessert, but I’m still counting them as breakfast!) They are totally kid friendly (especially if you let them cool so the kids aren’t smearing melty chocolate chips everywhere), and sure to be a new family favorite!
These muffins will keep at room temperature for 3-4 days, in the fridge for up to a week, or in the freezer for six months. We usually go through them pretty quickly, but if I know we’ll have leftovers I usually just pop them in a freezer bag and put them in the freezer for another day. They taste just as delicious thawed, and they are perfect for throwing into lunchboxes or for quick breakfasts on the go!
Banana Chocolate Chip Muffins
Print Recipe
Ingredients
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 3 overripe mashed bananas
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350. Line 18 muffin cups with paper liners and set aside.
- In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the eggs, vanilla, milk, and mashed bananas, and mix until smooth.
- Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin cups, filling 3/4 full. Bake 20-22 minutes, until lightly browned.
