I’m not the hugest banana eater. While it’s a good fruit and I’ll have one on occasion, I’m more of an apple or orange fan. And thought I may prefer other fruits, there’s one “fruit” bread that I always enjoy – banana bread. Or banana muffins. Baked bread and bananas, basically.
The other day, we just happened to have some over-ripened bananas on the counter. There are many uses for bananas, other than for eating, but I still thought those slightly smooshy bananas would be perfect for my first attempt at banana muffins!
Chocolate Chip Banana Muffins Recipe
- 3 mashed overripe bananas
- 2 eggs
- ⅓ cup buttermilk
- ½ cup apple sauce
- 1 tsp. vanilla
- 1¾ cup all-purpose flour
- 1½ cups of white sugar
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup chocolate chips (optional)
- Preheat oven to 375 degrees. Grease a muffin tin or use cup liners.
- Mix together bananas, eggs, buttermilk, apple sauce, and vanilla.
- Sift or mix flour, sugar, baking soda, salt, and cinnamon.
- Slowly add the dry mixture to the banana mixture and mix well – until everything is moist.
- If desired, stir in chocolate chips.
- Fill muffin tins about ⅔ full of muffin mix.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Normally I show all of the ingredients in our recipe, but I figured no one really wants to see some overripe bananas on my counter (ok, I was so eager to start baking, I kinda sorta forgot to take a “before” picture of the ingredients, so here’s a picture of the bananas.)
To start off, we mix all the wet ingredients together. I used my KitchenAid mixer to mix everything well. I even threw in the bananas without pre-mashing them.
In a separate bowl, we’re mixing up all of the dry ingredients.
Then we slowly add them to our banana mix and keep stirring until it’s mixed well.
If you want to add a bit more sweetness to the muffin, add your chocolate chips in last. I used Hershey’s milk chocolate chips but you can use Nestle’s Semi-sweet, or any other type as well.
Once everything is mixed together, it’s time to spoon the muffin mix into the muffin tins until they’re about 2/3 full. Then you’ll put it in the oven and bake it for 20-25 minutes at 350F. Check your muffins at 20 minutes with the “toothpick test” to see if they’re done and adjust the cooking time as needed.
This is by far one of the moistest and most complex banana muffin recipes I’ve tried. The cinnamon and vanilla give it a wonderful “spiced” twist and the chocolate chips just take it over the top. Even the snackers here who don’t even like bananas loved these chocolate chip banana muffins.
If you decide to give this recipe a try, please let me know how it goes! I hope you’ll enjoy it as much as we did.
Do you like bananas or banana muffins more?