Mom’s Banana Chocolate Chip Muffins

Some of my most favorite recipes we’ve shared on this site have been passed down from our parents. This recipe (as well as these pumpkin muffins) put my mom’s baking on the MAP. I have such fond memories of helping mom make these muffins, later learning how to make them on my own. Mom makes these muffins for family, friends, coworkers, for guests staying with them, to celebrate lazy weekend mornings, and just because the bananas are browning that need to be pitched or used ASAP. Last weekend, I got a text from her saying they had extra muffins and that she’d be swinging by with some and that’s when I realized I hadn’t shared this simple recipe with you. I actually took some of them to band rehearsal and they quickly disappeared. These muffins are loaded with chocolate and are incredibly soft and delicious.

Mom originally got the recipe from Elsah’s Landing Chocolate Chip Banana Bread recipe. The recipe calls for a few soft bananas, so we tend to purposely let our bananas brown just so we can make these. Yes, they’re that good. If you store them in an airtight ziplock bag, they’ll last a few days and make a delicious breakfast on the go (…or late night treat). Enjoy!

Mom’s Banana Chocolate Chip Muffins

Prep Time: 15 min. Cook Time: 19 min.

Recipe from Elsah’s Landing Chocolate Chip Banana Bread

Ingredients:

1 cup sugar

1 egg

1/2 cup soft butter

1 cup mashed bananas

3 tablespoons milk

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1+ cups chocolate chips

Preparation:

Preheat oven to 350°. Line a muffin pan with liners, and set aside. Combine sugar, egg and butter in a large bowl and beat with an electric mixer until fluffy. Set aside.

Next, combine bananas and milk in a small bowl. Set aside.

Combine flour, baking powder, and baking soda together in a small bowl. Next, mix half of the flour mixture into the sugar/egg/butter mixture, and then do the same with the banana mixture. Repeat. Once the flour is moistened, add chocolate chips (be generous). Fill each muffin holder 3/4 of the way full.

Bake for 17-19 minutes (12 minutes for mini muffins), and check often. Muffin tops should be golden brown when ready. Transfer to cooling rack and devour while warm.

Makes 24 muffins