banana chocolate chip muffins
These scrumptious Banana Chocolate Chip Muffins are so quick and moist that you will never pitch those old overripe bananas again. They freeze well and defrost on the counter in about thirty minutes making them perfect for those quick on the go weekday breakfasts. We just love fresh homemade baked muffins for breakfast. These muffins, Morning Glory Muffins, Best Blueberry Muffins, and Apple Spice Crunch Muffins are just a few of our favorites.
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yield
12 muffins
prep time
10 Min
cook time
18 Min
method
Bake
Ingredients For banana chocolate chip muffins
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1 1/2 call purpose flour
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2/3 csugar
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1 tspbaking soda
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1/4 tspsalt
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2 lgbananas over-ripe (about 1 cup)
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1/2 cvegetable oil
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1 lgegg
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1 tspvanilla extract
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1 csemisweet chocolate chips (reserve a few chips for the tops of the muffins)
How To Make banana chocolate chip muffins
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1Preheat oven to 375 degrees. Fill 12 count standard muffin pan with liners.
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2Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
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3Using a fork mash the bananas in a large bowl. Add the vegetable oil, egg, and vanilla extract: stirring to combine. Add the dry mixture to the wet mixture stirring just until combined. Stir in the chocolate chips just until mixed. Spoon the batter into the liners filling up to just shy of the top.
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4Bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Carefully remove to cooling racks to fully cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Banana Chocolate Chip Muffins:
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