Active Time
15 MIN
Total Time
1 HR
Yield
Serves : Makes 24 muffins
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.

Step 2    

Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

Make Ahead

The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.

Notes

To serve these muffins for dessert, warm them just until the chocolate starts to melt, split in half, and top with vanilla ice cream.

Serve With

It's hard to go wrong with really good coffee.

You May Like

Aggregate Rating value: 5

Review Count: 3656

Worst Rating: 0

Best Rating: 5

Author Name: MommyToOne

Review Body: Nice! Sometimes when I try to use so much bananas it tastes too much like it covering up the other flavor which I don't like, but your recipe was perfect! Love it. 

Review Rating: 5

Date Published: 2016-08-31

Author Name: Sheree Shaw

Review Body: Awesome muffins this batch makes heeps 

Review Rating: 5

Date Published: 2016-08-31

Author Name: Martha Mae Boyd

Review Body: Excellent. I used 4 large bananas and 3/4 cup crushed pecans. I added a smidge of vanilla extract and almost extract too, maybe 1/2 tsp each. Very yummy.

Review Rating: 5

Date Published: 2016-12-29

Author Name: carriconnor

Review Body: Great recipe for using up those bananas left behind. Muffins were so moist and came out perfect!

Review Rating: 5

Date Published: 2016-12-08