Mini chocolate chips make these tender muffins extra tasty – perfect for breakfast and/or dessert!
With a 4-year-old in the house, we go through a lot of bananas. They make such a great snack, addition to cereal or yogurt, and are even the base for our most repeated breakfast recipe.
But sometimes, I’ll purposely buy too many bananas so I can make sure I have some that get overripe.
AKA perfect for baking with.
Plus, banana means it’s healthier, right? OK, so maybe we’ll add just a few mini chocolate chips…
These muffins turned out fabulously! I really liked the amount of chocolate in them. The mini chips made it just chocolaty enough to not be too dessert-y.
Not that I didn’t enjoy them for both breakfast and dessert.
They were super tender and delicious, and they disappeared quickly. Next time I’ll make a double batch!
Banana Chocolate Chip Muffins
Mini chocolate chips make these tender muffins extra tasty - perfect for breakfast and/or dessert!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/2 teaspoon pure vanilla extract
1/3 cup butter, melted
1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Gently stir in chocolate chips. Scoop into muffin pans.
- Bake in preheated oven. Bake for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Recipe adapted from Allrecipes
Big Flavors Rating: 5 Stars
© Big Flavors from a Tiny Kitchen - Ashley Covelli