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While Joseph and I enjoy our go-to Chocolate Peanut Butter Smoothie almost every morning for breakfast (it's our first-meal-of-the-day of choice!), there's not always time to throw together the ingredients and power up the blender.
So the next best option? Muffins!
Especially if I have these delectable muffins on hand—they truly are the BEST banana chocolate-chip muffins of all time.
These muffins feature an ultra soft center with a sprinkling of chocolate chips for added sweetness. It's the perfect way to use overripe bananas, and if you're anything like me, you always have a few of those either on the countertop or stashed away in the freezer! (They're good for you!)
Bonus: These muffins make a great snack, too. I love to make an extra batch or two (sometimes in a mini muffin tin like this one for an even more snack-friendly size) and freeze in a gallon freezer bag. Just heat one up for a few seconds in the microwave for perfectly gooey chocolate chips!
The Process Behind the Best Banana Chocolate Chip Muffins Ever
Step 1: Mix together mashed bananas, eggs, oil, and vanilla.
Step 2: Add in sugar, then flour and baking soda until just combined. (Don't overstir!)
Step 3: Fold in the chocolate chips.
Step 4: Fill paper-lined muffin cups using a cookie scoop or tablespoon.
Pro Tip: Remember, fill cups only about 3/4 full!
Step 4: Bake at 350 degrees for 18 minutes or until slightly brown or golden. And get ready to enjoy mornings again!
- 2–3 mashed bananas
- 3 eggs
- 1 cup oil
- 1 tsp. vanilla
- 1 cup sugar
- 2 cups flour
- 1 tsp. baking soda
- 8 oz. chocolate chips
- Mix together mashed bananas, eggs, oil, and vanilla.
- Add sugar, then flour and baking soda.
- Fold in chocolate chips.
- Fill paper-lined muffin cups 3/4 full.
- Bake for 18 minutes at 350 degrees or until slightly brown or golden.
What is your favorite go-to muffin recipe for busy mornings?
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