Chocolate + bananas. Such a delicious flavor combination! These chocolate banana muffins are a quick and easy breakfast idea and a great way to use overripe bananas.
Preheat oven to 400 degrees.
Cream butter and sugar.
Add eggs, one at a time.
Add vanilla and mashed bananas. Mix.
Mix in milk.
Combine dry ingredients in a separate bowl. Mix in with wet ingredients.
Stir in half of the chocolate chips. Reserve the other half.
Line a muffin pan with muffin cups. Divide batter into 16 muffin liners.
Bake for 15-18 minutes or until toothpick comes out clean.
Immediately press remaining chocolate chips onto the tops of the finished muffins.
Allow to cool for 5 minutes. Then remove muffins and set on a cooling rack.
Tip: for extra moist muffins, place cooling rack into the microwave, close the door and let muffins sit for 20 minutes inside closed microwave.
YES! Make a double batch and freeze half for another day. Simply thaw before serving. Freezing muffins is a great way to speed up breakfast prep time on busy mornings. They are also great to add to lunches. Add a frozen muffin to your child's lunch and it will thaw by lunchtime.
Yep! Freeze overripe bananas with the peel on and save for future baking! When ready to use, thaw unpeeled bananas on the counter (or in the microwave), then mash, and use as normal.