Banana Chocolate Chip Muffins Recipe
Last weekend I was going through my freezer and realized that I needed to use up some of my frozen bananas. Yes, you can freeze bananas and I’ll tell you how I do that in just minute. Anyway, I decided to whip up a batch of homemade banana chocolate chip muffins and to cut down on time I used a prepackaged cake mix. Recipe to follow.
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How-To Freeze & Use Frozen Bananas: I freeze mine completely in the peel. I place them in a heavy-duty freezer storage bag, purge out the air and zip it close. When I need bananas for a recipe I remove the number of bananas that I need. Let them sit on the counter for 10-15 minutes at room temperature. Under warm running tap water I remove the peel and any of the woody-like banana strings. Cut up or mash up the banana pulp and use it in your favorite recipe.
Banana Chocolate Chip Muffins Recipe
1 Box of Cake Mix (White or Yellow)
3 Large Egg Whites
1 Cup Water
1/4 Cup Vegetable Oil
3 Bananas, Peel Removed
1/2 to 3/4 Cup Semi-Sweet Chocolate Chips
Follow the instructions on your boxed cake mix. Mine called for large egg whites, water and vegetable oil. Use an electric mixer and mix for 2 minutes on medium speed. Add in the mashed banana and mix for an additional minute. Stir in the semi-sweet chocolate chips using a spoon until they’re evenly distributed throughout the batter.
Line a muffin baking pan with paper cups. Use a ladle to fill each cup 2/3 of the way full for the size you see in my photo. If you want them with plump tops you’ll want to fill the cups 90% full with batter.
Place baking pan in a preheated 350 degree oven. Bake for 12-15 minutes or until the center of each muffin springs back. Remove from oven. Let them cool for 2 minutes in the pan and then transfer them to a wire cooling rack. Once cool…store in an airtight container.
Note: I will sometimes dust the tops of my muffins with confectioner’s sugar or chocolate powder. That’s entire up to you if you want them a little sweeter and prettier looking.
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