Banana chocolate-chip muffins

I love bananas, but I don’t tend to buy them very often.

Because… fruit flies. They always attract fruit flies.

But every once in a while I’ll buy them because maybe there’s another recipe, or they’re on sale, or they just sounded really really good… and of course I never eat them up in time before they start to go brown and attract fruit flies.

And so this is one of the things that I really love making with bananas that have definitely started to overripen a little bit.

I love muffins. I really really love banana chocolate chip muffins. And these have the added benefit of having pecans in them, which totally makes them healthy! Totally legit for breakfast.

These are just sweet, tasty, but filling muffins, and they’re really really good. And it’s the perfect thing to do if you’ve got some bananas going old.

When I bought bananas for the kiwi muffins, I ended up with a bunch leftover.

We didn’t get around to eating them before they started to overripen, which means OH DARN guess I have to make something with them.

I love banana bread, but given the choice I always end up making banana chocolate chip muffins. They’re pretty much my favorite type of muffin!

Banana chocolate chip muffins

adapted from Kitchen Confidante

Ingredients
  • 1 cup sugar
  • 1/4 cup (half a stick) unsalted butter
  • 1 egg
  • 3 very ripe bananas, mashed
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 cup chopped pecans (optional)
  • 1/2 cup buttermilk
  • 1/2 cup chocolate chips, plus more for topping
Cooking Directions
  1. Preheat oven to 350F. Prepare two muffin pans with cupcake liners.
  2. Cream sugar and butter. Mix in eggs, one at a time, then add the bananas.
  3. Sift or whisk flour, salt, baking powder and baking soda. Add pecans if using.
  4. Add dry ingredients and buttermilk to egg mixture, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix. Stir in chocolate chips.
  5. Fill each muffin tin 3/4 full, then top with remaining chocolate chips.
  6. Bake muffins for about 18 minutes or until an inserted toothpick comes out clean.

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