Ingredients

The following ingredients have 12 Servings
  • 1 cup sugar
  • 1/2 cup butter ((salted, 1 stick - softened at room temperature))
  • 3-4 large bananas ((overripe))
  • 2 large eggs
  • 2 Tbsp milk ((whole milk))
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 cup all-purpose flour ((divided - reserve 1/4 cup to coat chocolate chips))
  • 1 cup mini milk chocolate chips

Instruction

  • Preheat your oven to 375°F (190°C) and line your muffin pan with paper liners.
  • In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash them into the creamed butter and sugar.
  • Add the eggs, milk and vanilla. Mix until combined (the wet batter will be very lumpy from butter and bananas).
  • Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 3/4 cups) and mix just until the flour is incorporated into the lumpy batter.
  • In a small Ziploc bag, combine the remaining flour portion (1/4 cup) with the mini milk chocolate chips and shake until well coated. Add to the batter and fold in gently to distribute evenly throughout the batter.
  • Transfer batter to prepared muffin pan filling each paper liner about 2/3 full, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of muffins at the center of the pan.
  • Remove to a wire cooling rack and allow the chocolate chip banana muffins to cool in the muffin pan for 5 minutes, before removing from the pan and transferring to the wire cooling rack to cool completely.