GUEST BLOGGER: Banana Chocolate Chip Muffins

Hi, Mommy On Demand readers! I’m Allison from Celebrating Sweets, and I’m happy to be guest posting while Brittany welcomes her new baby.

I recently had a baby (our second), so I know that life with little ones can be exciting and exhausting. I want to share a simple recipe with you today – something that busy parents can whip up quickly. These homemade banana chocolate chip muffins are a go-to recipe in my house. They are made in only one bowl and they come together in under 30 minutes. These muffins are moist, sweet, and a little indulgent. They are great for breakfast, snack, or even dessert.

Banana Chocolate Chip Muffins

These muffins keep well for several days, which is great when you need something quick for you or your family. I have my toddler join me in the kitchen when I make these. It’s a fun activity for us to do together; and at the end we get to enjoy banana muffins. It’s a win-win! I hope you enjoy these as much as my family does.

Easy Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Moist and tender banana muffins, studded with chocolate chips and made in one bow
Ingredients
  • 2 overripe bananas (about 1 cup)
  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • ½ cup milk
  • 1 egg
  • 1 teaspoons pure vanilla extract
  • 1½ cups all purpose flour (or 1 cup all purpose and ½ cup whole wheat flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips, divided
Instructions
  1. 1. Preheat oven to 375°F. Grease a muffin tin, or line with paper liners.
  2. 2. In a large bowl, mash bananas. Add sugar, butter, milk, egg, and vanilla extract to the bananas and whisk to combine. Once thoroughly combined, add flour, baking powder, and salt. Stir with a rubber spatula until just combined. Do not over-mix. Fold in ¾ cup chocolate chips.
  3. 3. Spoon the batter into muffin cups, filling each about ¾ full. Top each with some of the remaining ¼ cup of chocolate chips.
  4. 4. Bake for 15-17 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it. Allow the muffins to cool in the muffin tin set over a cooling rack. These are best served slightly warm
Notes
Author: Allison at Celebrating Sweets
Nutrition Information
Serving size: 10-12 muffins
 

Comments

  1. Great recipe! I’m always looking for another sweet to put in my son’s lunch. Thanks for sharing!
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