This is the first year that all the kids, except Luke, are in school. Until now, we’ve homeschooled, so it’s quite a change. And a welcome change at that. Instead of being overwhelmed with homeschooling on top of all the household stuff that needs to be done, I am actually getting stuff done. I have time to bake. And blog. And do more photography. It’s awesome.
I even have time to use up those old bananas sitting in the fridge (previously they were attracting fruit flies on the counter.) And to try out a new recipe called Chocolate Chip Banana Muffins yesterday. (And yes, actually post it today!)
Chocolate Chip Banana Muffins are moist and deliciously flavored with a perfect combination of banana, vanilla, and mini chocolate chips. Quick and easy, they take a mere 10-15 minutes to whip up with another 20 minutes of bake time.
My whole family loves these banana muffins.
This is my new favorite way to use up old bananas. Or possibly set aside bananas just for this purpose.
Yeah they are that good. You need to try these muffins.
Plus, Chocolate Chip Banana Muffins are great for packing in a school lunch too. Emily even asked if she could bring an extra muffin for her new friend at school.
I highly recommend using mini chocolate chips for this recipe so the chocolate flavor doesn’t overwhelm.
Chocolate Chip Banana Muffins are moist and deliciously flavored with a perfect combination of banana, vanilla, and mini chocolate chips.
- 1 egg
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 4 medium ripe bananas (about 1.5 cups)*
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup miniature semisweet chocolate chips
- Beat the egg, oil, and sugar until smooth in a large mixing bowl. Add the bananas and vanilla extract and mix well. In a separate large bowl, combine the flour, oats, baking soda, baking powder, and salt. Stir into the banana mixture just until moistened. Stir in the chocolate chips.
- Fill paper lined muffin tins three-fourths full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack to cool completely.
- Store in a covered container.
- *You can mash the bananas first, but I like to throw in whole bananas (or in large pieces.) This leaves a few moist chunks of banana in the batter and the result is an extra burst of banana flavor as the muffins are devoured later.Yum!
Check out these other yummy muffin recipes:
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