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Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas.  Muffins are an easy baking project because there’s very little prep; this batter comes together in just 15 minutes. To add extra protein and delicious crunch, chopped toasted pecans would be delicious in them, too. Baking Tips from F&W Editors Great Breakfast Recipes

Grace Parisi
May 2010

Gallery

Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
Makes 24 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line two 12-cup muffin tins (we love this non-stick set) 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.

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  • 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.

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