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Tender and delicious chocolate chip banana muffins

5 from 1 vote
These muffins are moist and tender with a satisfying burst of chocolate. Perfect for school lunches or after school snacks, they can be made in a batch and frozen for later use.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 18
Course: Snack
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup ripe bananas (3 medium sized) mashed
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 1/2 cup buttermilk or sour milk (Sour milk can be made with 1 tbsp lemon juice added to milk- let sit for 5 minutes)
  • 1 cup chocolate chips

Equipment

  • stand mixer (optional)
  • 12-muffin tin and 6-muffin tin
  • metal cooling rack (optional)

Method
 

  1. Preheat the oven to 350˚F (180˚C)
  2. In a stand mixer, cream butter until fluffy.
  3. Add sugar to butter and beat.
  4. Add eggs, one at a time, and beat until well mixed.
  5. Add vanilla and mashed banana and beat gently.
  6. In a medium-sized bowl, stir together flour, baking powder, baking soda, and salt.
  7. Beat dry mixture into banana mixture alternately with buttermilk.
  8. Gently mix in the chocolate chips.
  9. Line a standard muffin tin with paper muffin liners.
  10. Pour the batter into the lined muffin tin, distibuting evenly.
  11. Bake for 20 minutes, checking at about 18 minutes with a tootpick for doneness.