Banana Chocolate Chip Muffins

5 from 3 votes

These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!

Prep Time2

Cook Time18

Total Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 205kcal

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup honey or agave nectar
1 large egg
2/3 cup milk
3 tablespoons vegetable oil (or coconut oil)
2 ripe bananas, mashed
3/4 cups semi-sweet chocolate chips + 1/4 cup additional for sprinkling on top after adding to muffin tin

Preheat oven to 400° F.
Combine the first 4 ingredients in a bowl.
In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve.

Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.