Banana Chocolate Chip Muffins

Okay, today’s photograph does not do justice to how pretty these muffins are. And for that matter, you also can’t see how moist and crazy delicious they are. You’re just gonna have to trust me on this one. (I had to tell my little brother multiple times that he could only have one. He was not happy with my intent to send them to work with Paul.)

These muffins are as simple to make as possible. Even all those people who say they can’t bake (which I think they can, they just need a bit of encouragement and fun music to dance around to while baking) will turn these out like pros. They literally took me about 15 minutes to prep and 19 minutes to bake.

I loved that they were not too sugary. They have a very mild banana taste with a delightful, chocolatey surprise with each bite.

You will look like a rockstar if you serve these for breakfast or brunch, share them with your family and/or friends, or bring them to work. The recipients of your generosity might hug you so be prepared.

Banana Chocolate Chip Muffins (recipe care of

INGREDIENTS: 1 ½ cups flour, 1 teaspoon baking soda,  ½ teaspoon salt, ¾ cup sugar, 1 cup mashed bananas (about 3 medium), 1 large egg (room temperature), ½ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup semi-sweet chocolate chips, ¼ cup milk chocolate chips

DIRECTIONS: Preheat oven to 375°F. Line a muffin pan with paper liners. Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips. Combine sugar, bananas, egg, oil, and vanilla in a medium bowl. Add dry ingredients and mix just until combined. Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake. Cool 5 minutes in the pan before removing and cooling on a baking rack.

Recipe Notes

For mini muffins, bake 14 to 16 minutes

For regular-sized muffins, bake 18 to 20 minutes

For Texas (jumbo) sized muffins, bake 20 to 22 minutes

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