These chocolate chips banana muffins are soft, fluffy, delicious and makes the most perfect breakfast, dessert or afternoon snack. Oozing with semi sweet chocolate chips paired with the comforting, sweet taste of banana bread, makes for an irresistible treat the entire family will enjoy! Not only are these muffins super delicious and toddler/kid approved, they are also made with wholesome ingredients making these a healthier alternative to snacks loaded with dyes and synthetic ingredients. There’s nothing better than a freshly baked warm banana muffin, bursting with melted chocolate chips served with a glass of milk, tea, or coffee, they are just so good!
INGREDIENTS
- 3 medium very ripe bananas
- 1 egg
- 1⁄3
- 1 cup melted butter or coconut oil
- 1/3 cup milk
- 1 cup raw sugar (or whatever sweetener you prefer)
- 2 cups flour (I used whole wheat)
- 1 teaspoon baking soda
- 1 teaspoon salt (pink Himalayan works best)
- 2 -3 tablespoons (or more) of chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
- In large bowl, mash bananas with fork.
- Whisk in egg, milk, granulated sugar, and brown sugar.
- In separate bowl, combine flour, baking soda, and salt.
- Add flour mixture to banana mixture and combine well.
- Fold in chocolate chips.
- Spoon equal amounts of batter into 12 muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Allow to cool slightly in pan, then remove to wire rack.
FREQUENTLY ASKED QUESTIONS
How do I ripen bananas quickly?
If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
CAN I MAKE THESE DAIRY-FREE OR VEGAN?
Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed. For the egg replacement you can use a flax egg (2 tbsp grounded flaxseed with 1 tbsp water), or 1/3 cup applesauce.
HOW LONG DO THEY LAST?
These muffins will keep well stored in an airtight container for 5-7 days.
CAN I FREEZE THEM?
The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer.