Banana Chocolate Chip Muffins

I first posted this recipe years 5 years ago when Evan was a toddler. He loved these muffins then and he still does today. I love the because they are easy peasy and a crowd pleaser. The recipe easily doubles if you need to make a big batch. Don’t have whole wheat flour? All purpose works just fine. These are perfect for the lunch box. I make a big batch and stick them in the freezer so I always have a muffin on hand for Evan’s lunch. Evan loves cookies and crackers.  Like most toddlers he loves the carbs!  I don’t mind it really, as they should have lots of high quality, whole grains in their diet.

The problem comes when I try to buy things for him at the store.  Almost all cookies & crackers have an ingredient list as long as your arm and are made with white flour.  I have tried (and mostly succeeded) to replace all the white flour I was using with whole wheat.   I’ve also started baking cookies & muffins for Evan.  They may not be 100% healthy but at least I know what is going into them!  This is my favorite banana muffin recipe & Evan loves, loves, loves them (and so do I, hence the 3 mini muffins I ate last night).  He would eat them all day, every day if you would let him.

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Yield: 15 muffins

Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Banana chocolate chip muffins are a lunch box favourite in our house. 

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Ingredients

• 3 large very ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips, I just eyeball it

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.
4. 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).

Nutrition Information:

Yield:

15
Amount Per Serving: Calories: 211Saturated Fat: 5gCholesterol: 22mgSodium: 203mgCarbohydrates: 30gFiber: 2gSugar: 17gProtein: 2g

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Looking for other muffin recipes? Try these:

Saskatoon or Blueberry Muffins

Delicious Double Chocolate Muffins

Delicious Lime Blueberry Muffins

Chocolate Cranberry Peanut Butter Muffins