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banana chocolate chip muffins

Banana Chocolate Chip Muffins

This is a tasty way to use bananas too ripe to eat. The combination of bananas with the mini chocolate chips is especially yummy. The bananas make them moist and the chips add just enough chocolate flavor.
Course Breakfast, Snack
Cook Time 15 minutes
Total Time 15 minutes
Servings 18 muffins


  • 3 large ripe bananas
  • 1/2 c. butter, softened
  • 1/2 c. brown sugar, firmly packed
  • 2 eggs
  • 1/4 c. milk
  • 1 t. vanilla
  • 2 c. all purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 c. mini chocolate chips


  1. Heat oven to 375º.
  2. Spray 18 muffin cups with cooking spray.
  3. Peel bananas and place in a pie plate. Mash them with a fork and set aside.
  4. Place butter in a large bowl. Add brown sugar.
  5. Beat with a wooden spoon until well mixed.
  6. Add eggs to brown sugar mixture.
  7. Add milk and vanilla.
  8. Add bananas and mix well.
  9. Add flour, baking powder, baking soda, and salt to banana mixture.
  10. Stir with wooden spoon just until all dry ingredients are moistened.
  11. Stir in the chocolate chips.
  12. Spoon batter into muffin cups, until each cup is a little more than half full.
  13. Bake muffins for 15-25 minutes, depending on your oven. They're done when a toothpick inserted into the center comes out clean.
  14. Place pans on wire racks and let the muffins cool for 3 minutes.
  15. Remove muffins from pans. (I usually cool them on a wire rack.)

Recipe Notes

These muffins freeze very well.  Thaw in the microwave for about 40 seconds.  They're especially yummy when they're warm and the chocolate is melty!!

Recipe by: The Pillsbury Doughboys Kids Cookbook