So these muffins are made about once a month at my house. We pretty much double the recipe so we make enough to share with neighbors and friends.

They are incredibly easy, and the magic of making them in a mini muffin silicon pan helps them pop right out and that little size adds a level of cuteness. Why does it seem better to eat a few small ones than one big one? I’m sure there is a scientific answer to why we are fooled by that small size. Well these are pop-able and gooey deliciousness! Enjoy! After the recipe there are pictures for you to peruse! I like a good visual!

Banana Chocolate Chip Muffins

Kim

Pure deliciousness! A hit for an after school snack or to share!

Print Recipe

Prep Time 12

Cook Time 18

Total Time 1

Course Dessert

Cuisine American

Servings 10

Ingredients

1/2 cup coconut oil (or butter)
1 cups white granulated sugar
2 eggs
1 tsp vanilla
3 ripe bananas
1/2 tsp salt
1 tsp baking soda
2 cups white flour (if your sifter is handy give it a whirl through there!)
1 1/2 cups semi sweet chocolate chips

Instructions

Whisk together the coconut oil and sugar. The Coconut oil gives it an amazing flavor, but butter is delightful as well, when I use butter, I definitely cream the butter & sugar with a hand mixer. Blend in the eggs and then the vanilla. Mash in the bananas! You can mash the bananas separately and then add, but I hate to dirty an additional dish unnecessarily. I use a big fork for the mashing, or if I am using a hand mixer, that will do the trick! You may do as you wish. The batter will be somewhat lumpy.
Dry ingredients. I sprinkle the baking soda and salt over the lumpy mixture of wet ingredients and mix it well. Then measure your flour into a sifter and sift it on top of the batter! NOW PAUSE FOR THIS IMPORTANT INFO! Your mixing is now over, gently incorporate the flour, without over-mixing. Mixing the flour too much in a sweet bread causes toughness. I like these muffins to be super moist and soft. You will too! So even if you see a slight trace of flour not entirely mixed in, let it be. You are really just trying to moisten the flour. Fold–gently!
I love Ghirardelli semi sweet chips in this recipe, but today you can see I have Nestle, so that's what I'm using. The semi sweet make a great chocolate statement in these banana muffins. Mix them in just until incorporated…remember you are not over-mixing the flour!
You have options for muffins and bread with this recipe! Spray with cooking spray whichever size you choose to create.
48 mini muffins bake at 350 for 18 minutes
12 regular muffins bake at 350 for 24 minutes (you can use muffin liners for easy clean up!)
1 bread loaf pan bakes at 350 for 45-50 minutes.
All are delicious. These make great neighbor sharing treats and freeze well for another day. We like to freeze 2-3 in a snack bag (mini muffins) for a lunch treat.

Notes

I pretty much double this every time I make it! When bananas are starting to brown on my counter I either peel them and add them to a gallon size ziploc in the freezer or we make muffins. You can actually make this recipe with bananas that have been frozen. Also, when I double this recipe, I often throw another banana in depending on what I have. My oldest son makes these pretty frequently, probably so he can snack on the chocolate chips as he makes them. Yep! They are pretty amazing!

Ingredients for Banana Chocolate Chip Muffins — Usually bananas browning on the counter start this muffin process, but you definitely want RIPE bananas. (these ones are barely ready, the bananas I generally use look ready to be tossed!) I bet everything else is in your pantry. If you don’t have Coconut Oil, use butter! 🙂

Cream the Oil and Sugar — Coconut Oil on the left (chunky because it’s summer) & sugar added into the oil!

Eggs and Vanilla — Add in your eggs and vanilla! Super easy.

Mashing the bananas into the muffin batter — Okay full disclosure–this is a double batch—that’s why there are so many bananas. So drop those bananas in there and have a big ol mashing party. The right is what the batter looks like after the bananas are incorporated. (Chunky batter)

Folding in the Flour — This is the part where we slow down a bit and just gently fold! Sweet bread requires just a fold of the flour!

Adding Chocolate Chips to the Batter — Yum! Fold in those semi-sweet chocolate chips too!

The batter getting ready to transfer into the muffin tray — Okay, spray your pan of choice with cooking spray, then use a cookie scoop to move the batter to the muffin cups. This scoop is from The Pampered Chef. I have purchased several others over the years and this one is definitely the best. The silicon mini muffin pan is from Kitchen Aid—it is my favorite. I own others, but this one is the right weight and thickness for easy use. The muffins pop right out when they are done!

While you are scooping the mini muffins, preheat the oven to 350. Then bake them until light golden brown around 18 minutes. The muffins should be soft but if you press them, they won’t give way!

Eat them while they are warm, share them with a friend or stick them in the freezer for another day! 🙂 We Love em! I’m feeling pretty confident you will too! Let me know what you think!

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Banana Chocolate Chip Mini Muffins! Yum! :)