Banana Chocolate Chip Muffins

If you could create a baked good that captures the warm and cozy feeling you have when you’re in your pjs (I call them “house pants”), wrapped up on the couch in big blanket while watching football on a Sunday morning, this would be it.

They are moist, rich, and just lovely in every way. Oh, and once again, easy as can be.

Go forth and bake!

* Note: Paul greased the muffin pan for me as he always does (I hate doing that). But I also sprayed the pan with non-stick spray so that they would for sure fall out easily. Worked like a charm!

Banana Chocolate Chip Muffins (recipe care of

INGREDIENTS: 4 ripe bananas (medium or 1 & 1/3 cups of mashed banana), 1/3 cup melted butter cooled, 2/3 cup sugar or sugar of choice, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, a pinch of salt, 1 1/2 cups all purpose flour or Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour, 1 cup Ghirardelli semisweet chocolate chips

DIRECTIONS: Preheat oven to 350. Grease your muffin tins. Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork. Keep blending until the mixture is creamy and smooth, not chunky. Add sugar, egg and vanilla and mix just until combined. Stir in salt and baking soda. Add flour and chocolate chips and mix until just combined. Do not overmix! Divide into muffin tins. Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes

4 thoughts on “Banana Chocolate Chip Muffins

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