Breakfast - Muffins and Quick Breads - Sweets

Banana Chocolate Chip Muffins

January 29, 2018 (Last updated January 7, 2022) · Nicole Triebe

You know the best thing about being being my own boss? I can bake for fun again! Since I run my cake business full time now, I’m not confined to my corporate desk 9-5 and I have the freedom to bake all day long if I want to! Now I have to figure out what to do with all these baked goods!!

I always find myself buying too many bananas and never using them in a timely manner, and I don’t think i’m alone in this boat.  I probably have 15 bananas in my freezer right now, so I thought i’d make these fluffy chocolate chip banana muffins to clear my freezer space a bit.  They were DELICIOUS, and needless to say, these didn’t last long!

banana chocolate chip muffins

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Chocolate Chip Muffins

  • Author: Nicole Triebe
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 38 minutes

Ingredients

Scale

1 1/2 cups ripened bananas (about 3 medium sized)

1 tbl lemon juice

3 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup oil

2 cups sugar

3 eggs

2 tsp vanilla

1 1/2 milk

1 cup chocolate chips


Instructions

Combine bananas and lemon juice in a small bowl and set aside for 15-30 minutes.  Preheat oven to 375 F

In a large bowl, combine dry ingredients and whisk to get rid of any lumps.  Add eggs, vanilla and milk and mix until just combined.  Fold in bananas until combined.

Add 3/4 of the chocolate chips and fold in gently.  Reserve the rest.

Line a muffin tin with muffin cups.  Using a large ice cream scoop, scoop the batter into the liners.  Bake for 7 minutes, open the oven and sprinkle the rest of the chocolate chips on the rising muffins.  Bake for another 5-7 minutes or until the muffins have a nice golden brown color.

Remove from the oven and let cool.


You Might Also Like

11 Comments

  • Reply Julie February 11, 2018 at 9:37 pm

    These look so moist – and a little bit naughty with those melting chocolate chips on top. Perfect for a lazy Sunday breakfast.

    • Reply Nicole Triebe February 12, 2018 at 10:30 pm

      that’s the best part! thank you 🙂

  • Reply Stephanie February 12, 2018 at 10:29 pm

    Your photos are beautiful! Can’t wait to try these

    • Reply Nicole Triebe February 12, 2018 at 10:30 pm

      thank you! Can’t wait for you to try them!

  • Reply Namrata February 13, 2018 at 3:56 am

    Looks so moist and those chocolate chips are just too irresistable !

  • Reply JENNIFER BROWN February 13, 2018 at 2:09 pm

    I love being able to spend a nice long day in the kitchen too, although I wouldn’t mind someone doing the dishes for me when I’m done! lol! Your muffins look beautiful and oh so yummy!

  • Reply D-town Food Diaries February 13, 2018 at 3:41 pm

    Glad to see such an easy and quick recipe. Will definitely give it a try. I am sure my son will love these.

  • Reply Bobbi | Bobbi's Kozy Kitchen February 13, 2018 at 10:24 pm

    Hhmmmm I spy a couple of overripe bananas on my counter. I think I know what I will be doing with them!

  • Reply Eileen February 17, 2018 at 12:42 am

    Approximately how many bananas do you think for 1.5 cups? I hate when I thaw and peel and I’m way off!

    • Reply Nicole Triebe February 17, 2018 at 1:00 am

      About 3 medium sized bananas!

  • Reply Amy Rueffer February 20, 2018 at 3:04 am

    My 2 year old loves bananas and we missed eating a few before they got a bit too ripe and I’m pretty glad we did! I’m not sure if this should be breakfast or dessert! I was feeling lazy and didn’t want to wash muffin tins so I used a few disposable mini loaf pans instead. Seriously so wonderful. The cinnamon is a really nice surprise too!

  • Leave a Reply

    Recipe rating