Banana Chocolate Chip Muffins (Edit recipe)

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Treat yourself and enjoy one of these warm outta the oven! I’ve been making these for over 3 decades! When my son was 3 (who is almost 34) and I’d make these muffins, he insisted on helping and would always sneak finger fulls of the batter left in the bowl and I'm pretty sure it’s still his favorite muffin! One of my mother in laws cherished family muffin recipes, with a few tweaks I’ve added over the years to make sure they’re perfect every single time! For a GLUTEN FREE version, be sure to check out my PALEO BANANA CHOCOLATE CHIP MUFFINS version, which are equally as delicious!

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PREP TIME

20 minutes

COOK TIME

22 minutes to 26 minutes

INGREDIENTS

Serves: 16-20

Ingredients

3 cups Banana, mashed well, ripe w/ brown spots are BEST
1.5 cups Granulated White Sugar, I use organic from Costco, can sub maple sugar
2 whole Eggs, room temperature
1 cup Salted Butter, melted, slightly cooled
1 Tbsp Vanilla Extract
4 cups All Purpose Flour, I use a local organic brand, can sub Primal Palate g/f flour 1:1
1.5 tsp Baking Powder
1 tsp Baking Soda
1 tsp Sea Salt
2.5 - 3 cups Semi-Sweet Chocolate Chips, or combo of milk and/or dark - use your fav!

optional garnish

3 - 4 Tbsp Dark Chocolate Chips
5 - 6 Tbsp Granulated White Sugar
2 - 3 Tbsp Sprinkles

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400° and line muffin tins with parchment liners, set aside.
Add bananas, sugar, eggs, butter and vanilla to a large mixing bowl – using a whisk, combine well making sure eggs are fully incorporated.
Sprinkle flour, baking powder, baking soda and salt in the mixing bowl with banana/butter mixture – mix together with a rubber spatula til fully combined, being sure to run spatula along the bottom to the top to ensure everything is well combined.
Toss in chocolate chips, then stir to distribute evenly.
Scoop or spoon into the prepared muffin tin. If you want large-lofty muffins, you should get 16. If you prefer a smaller-shorter muffin, you’ll get closer to 20, totally your call. If you want to add an optional garnish, place a few chocolate chips on top of each muffin, then sprinkle with sugar. If you’re going to add any sprinkles be sure to do that before you add the sugar, otherwise they will not stay on top!
Place filled muffin tins in the oven then IMMEDIATELY reduce oven temperature to 385°. Bake til golden brown and center bounces back when touched. Smaller muffins should be 20-22 minutes, larger 23-26.
Remove from the oven and allow to cool in tins for 4 minutes then remove to a cooling rack. If enjoying right away, store at room temperature for a day or two. These do freeze very well, simply place in the freezer on a cooling rack so they’re “individually frozen” then you can place the frozen muffins in a freezer safe bag. When ready to enjoy, remove what you need and allow to come to room temperature or microwave to desired warmth.

Notes

GLUTEN FREE OPTIONS: can sub Primal Palate gluten free flour 1:1 or Bob's Red Mill 1:1 would probably work, although I've not tried them. Try a half batch so you're to risking ingredients. If you need a PALEO/GRAIN FREE option, you can make my PALEO BANANA CHOCOLATE CHIP MUFFINS - which are spectacular!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	597
Fat:	27 g
Carbohydrates:	78 g
Protein:	6 g
Cholesterol:	30 g
Sodium:	381 mg
Fiber:	4 g
Sugars:	44 g
Sugar Alcohol:	0 g
Calculated for total recipe.