Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are a huge hit in our house. They are subtly sweet without too much sugar and pack easily in a lunch box or bag for school or work. Oh and they are delicious too!

As you know, we are a big fan of muffins so you should also try our other easy muffin recipes: Delicious Double Chocolate Muffins, Saskatoon Berry or Blueberry Muffins, Chocolate Cranberry Peanut Butter Muffins and our Easy Donut Muffins which taste just like mini donuts! All the muffins!

How to Freeze Muffins for Later

Freezing muffins is a convenient and practical way to extend the shelf life of these delicious banana chocolate chip muffins. To freeze muffins, allow them to cool completely after baking, then individually wrap them in plastic wrap or aluminum foil to prevent moisture loss and freezer burn.

Alternatively, place them in airtight containers or resealable freezer bags. Label and date the packaging, and then store them in the freezer for up to three months. When you’re ready to enjoy a muffin, simply thaw it at room temperature or warm it briefly in the microwave or oven for a fresh and tasty treat on the go. For the lunchbox, just pop the muffin in your lunch bag in the morning and it will be thawed by lunch.

Fresh and delicious muffins at any time. In fact, I often double this recipes just so I can have extras in the freezer.

Banana Chocolate Chip Muffin Recipe

Ingredients:

• 3 large very ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi sweet chocolate chips, I just eyeball it or as they say “measure with your heart”

Instructions

1. Preheat oven to 350°. Coat muffin pans with non-stick spray or use paper liners. Mix together flour, baking powder, baking soda, salt and chocolate chips. Set aside.

2. Combine bananas, sugar, egg, melted butter & vanilla in a large bowl. Fold in flour mixture (all at once) and stir until just mixed. Don’t over mix! Scoop into regular or mini muffin pans.

3. Bake in preheated oven. Mini muffins will take 10 – 15 minutes while large muffins take 25 – 30 minutes. Muffins will spring back when lightly tapped.

Makes ~55 mini muffins or 24 minis + 9 regular muffins (I would assume 12-15 regular muffins though I can’t say b/c I’ve always made some mini muffins).

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