Banana Chocolate Chip Muffins

5 from 84 votes

Don't throw away those over ripe bananas sitting on the counter. Bake these very simple yet delicious chocolate chip banana muffins and I promise that you will stop eating bananas to let them ripe to make these muffins over and over again.

Prep Time15

Cook Time20

Cooling Time10

Total Time45

Method: Baking

Course: Muffins

Servings: 12 regular size muffins.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
¾ cup sugar
½ cup quick cooking oats
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup miniature semisweet chocolate chips

Wet Ingredients:

⅓ cup oil I used Canola
1 and ¾ cups bananas ripen, mashed, about 3 medium

Instructions

Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
Fill each muffin cup ¾ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.

Notes

If you want to eat the muffins while it is still warm I would suggest spraying the paper liners with non stick spray, so that you can peel off the muffins easily or wait until its cooled completely to remove the paper.
¾th cup of mini chocolate chips looks like a LOT while adding to the batter but the muffins did taste very good. So if you are health conscious you could substitute chopped nuts for some of the chocolate chips.

Nutrition