I came across this Banana Chocolate Chip Muffins 15 years ago. It quickly became one of our family favorite recipes and my go to way to use ripe bananas. My family always gets excited when they find out that I’m making these.
These don’t last long at my house. With 4 growing kids and a husband who works from home, these go very quickly. I usually end up doubling the recipe if I have more bananas.
Over the years I have tweaked the recipe until I finally feel like its perfect. Although, my husband did love when they would come out gooey but I was always worried about them being undercooked and going to get us sick.
If you want to try them a little gooeyer, use 1/2 cup less flour and only cook them for 12 minutes. That’s close to the original recipe.
Next time you have ripe bananas, give this recipe a try. Let me know how it goes for you! We love it!
I remember the big windstorm that of 2011. We were living in Farmington Utah and our city was hit with 110 mph winds. There was a lot of damage and trees down. Then we got word that another windstorm was on its way. Church was canceled and all able bodied hands were asked to go help clean up the debris so it wouldn’t cause more damage in the storm to come.
My husband headed out with the work crews, but I was pregnant and home with 2 young kids. I remember thinking, “What can we do to help?” By some divine design, my mother had left on a trip a couple days earlier and had left me 2 bunches of ripe bananas. Now I knew exactly what we were going to do with the bananas.
The kids and I made a bunch of banana chocolate chip muffins and drove around the neighborhood to all the crews we could find passing out these muffins.
The next time life gives you a bunch of ripe bananas, maybe you can make a bunch of muffins for your neighbors.
Banana Chocolate Chip Muffins
Ingredients
- ½ cup butter (softened)
- 1 ¼ cup sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 very ripe bananas
- ½ cup mini chocolate chips
Instructions
- Line 2 muffin tins with 18 paper liners. Fill extra muffin cups 1/2 full of water if needed.
- Preheat the oven to 350°.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time.
- Add the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon.
- Slowly add dry ingredients into the wet ingredients until just blended.
- In the same bowl the dry ingredients were just in, mash the 2 bananas.
- Mix the bananas into the batter until just mixed.
- Add the choclate chips. Mix until just disperesed. Don't over mix.
- Spoon the batter evenly into the 18 muffins cups.
- Bake for 15-18 minutes until golden brown.
Blueberry Muffins That I Can’t Stop Eating
I love fresh blueberry muffins. And these muffins are so incredible, I just can’t stop eating them. They have a perfect crumble top and are so yummy! I found this recipe in our family cookbook, but have tweaked a couple things. I hope you enjoy this super yummy recipe
Fresh Blueberry Crumble Muffins
Ingredients
Muffin Batter
- 1 1/2 C flour
- 3/4 C sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg
- 1/3 C oil
- 1 tsp vanilla
- 1/2 C milk
- 1 C blueberries
Crumble Top
- 1/4 C softened butter
- 3/4 C flour
- 2/3 C sugar
Instructions
- Heat oven to 400°. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.
Muffin Batter
- Combine flour, sugar, salt, and baking powder in a large bowl.
- In a 1 cup measuring cup, combine oil, vanilla, egg, and milk. Add enough milk to fill up the cup to the 1 cup line. Mix well.
- Wash the blueberries then gently add them to a small bowl. Take 1 TBSP of the dry ingredient mixture and toss with the blueberries to gently coat them.
- Add the wet ingredients to the dry ingredients and stir until it's barely combined.
- Gently fold in the blueberries.
- Fill muffin tin evenly.
Crumble top
- Combine butter, flour, and sugar for cumble top.
- Stir until you get a nice crumble.
- Sprinkle genersously over the uncooked muffins. Fill the muffin tins to the top and then some.
Bake
- Bake fro 20-25 minutes (or until a toothpick comes out clean… unless you hit a blueberry, then it's going to come out blue/purple.)
I also want to shout out my favorite muffin pans: Rachael Ray nonstick muffin pans are the best!!! I have had my Rachael Ray pans for a few years now and I always prefer cooking with them. Clean up is so easy. I rarely have to scrub to get anything off of these. If you are looking for new cookware, seriously consider getting some Rachael Ray pans! (Not a paid endorsement.)
