These Chocolate Chip Banana Bread Muffins are moist and packed with banana flavor with just the right amount of chocolate flavor to them.
My family isn’t big breakfast eaters. I guess you could say we are more like a grab and go type of family.
Being a mom I’m not thrilled that my kids would rather skip the most important meal of the day. But I totally understand them, I skip breakfast most days as well.
Muffins and breads are one of the ways that I can get them to eat breakfast as they head out for school.
Homemade Muffins Tips
If you read my blog post on Baker’s Dozen~ 13 Tips and Tricks for baking then you might have seen my tip on how I coat my chocolate chips with flour before I add them to my ingredients.
This helps the chocolate chips disperse evenly in a recipe.
I have some other tips in that article that you may find helpful when baking.
I feel the ice cream scoop makes the perfect size muffin and the liners help with clean up.
Ingredients that are needed
This recipe is easy to put together. The ingredients you will need are.
- vegetable oil
- 3 ripened bananas
- vanilla extract
- baking soda
- baking powder
- mini chocolate chips.
Once all the dry ingredients have been added to the wet ingredients I fold in my flour-coated mini chocolate chips.
Other My Creative Manner recipe you may enjoy are:
Sharing one creative recipe at a time~ Jen
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Chocolate Chip Banana Bread Muffins
Moist Chocolate Chip Banana Bread Muffins that are packed with banana flavor with just the right amount of chocolate flavor to them.
- 1/2 Cup Vegetable Oil
- 2 Large Eggs Beaten
- 3 Ripened Banana's Mashed
- 1 Cup Sugar
- 3 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Mini Chocolate Chips
- 1 Tablespoon Flour for dusting the chocolate chips
Preheat Oven to 350℉
Add into a mixing bowl vegetable oil, eggs, bananas, sugar, milk, and vanilla. Mix ingredients together using a mixer until all are combined.
Sift together flour, baking soda, baking powder, and salt.
With all the dry ingredients sifted together slowly add them into the wet ingredients until all the ingredients are well combined.
On a piece of wax paper add the tablespoon of flour and mini chocolate chips. Coat the chocolate chips with the flour.
Using a rubber spatula; fold in the flour-coated mini chocolate chips into the muffin batter.
Line cupcake pan with cupcake liners or spray with cooking spary.
Fill the muffin halfway. I find using one scoop of a 1-inch ice cream scoop makes the perfect size muffins.
Place muffins in a 350 ℉ oven and bake for 20 minutes or until firm in the middle of a muffin.