Mom’s Banana Chocolate Chip Muffins Recipe
Banana Chocolate Chip Muffins are one of my favorite muffins to enjoy. What’s really nice about this recipe is that it doesn’t use granulated sugar (only brown sugar) and they turn out perfectly moist. I always have bananas in my freezer, so I use frozen, partially-thawed bananas in the recipe. It should make 12 full-size muffins.
To Freeze Bananas: I freeze mine right in the peel and place them in a food storage bag in the freezer. They keep fine for up to 3 months. You can check out How to Freeze Bananas to read step-by-step how to do it.
To Thaw Bananas: I take out the amount that I need and run cold water over them until the peel loosens up. Pull off the peel. Continue running it under cool water for an additional 2-3 minutes. Place into a bowl and mash them up. You should be good to go!
Mom’s Banana Chocolate Chip Muffins Recipe
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 teaspoon ground cinnamon
3 extra-ripe bananas, mashed
3/4 cup brown sugar
1 stick unsalted butter, melted
1 large egg
1/4 cup milk
1 1/4 cups semi-sweet mini chocolate chips
Preheat oven to 350 degrees F. Line a muffin pan with 12 paper cups. Set aside.
In a mixing bowl sift together the all-purpose flour, baking powder, salt and ground cinnamon.
In another mixing bowl beat together the mashed bananas, brown sugar, melted butter, large egg and milk until well combined. Pour 1/2 of the wet mixture into the first bowl…beat with an electric mixer for 20 seconds. Pour the remaining batter into the first bowl and beat again for 30 seconds. Pour mini chocolate chips into the batter. Use a large spoon to distribute them through the entire batter.
Spoon batter into each muffin cup…filling it to the top.
Place baking pan into a 350 degree F oven and bake for 15-20 minutes or until the center springs back when lightly touched. Remove from oven and cool muffins on a wire rack. Once cool store them in an airtight container.
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