Breakfast/ Muffins & Scones/ Recipes

Banana Chocolate Chunk Muffins

Banana Chocolate Chunk Muffins

So, in all honesty, I really don’t bake as much as I used to.

I WANT to but I seriously have zero time. These days, I will bake the occasional batch of lactation cookies for the freezer (who knows if they really do anything but it’s an excuse to eat a chocolate chip cookie so I’ll take it), yeast raised waffles (I’m obsessed) and muffins for afternoons snacks.

Grayson loves warm – they have to be warm! – muffins for a snack when he wakes up from his afternoon nap and I’d rather feed him a homemade treat than something processed from the store. We always have bananas laying around and this is a great way to use them up when they start to go on their last leg.

easy banana muffins

I baked a big batch of these a few weeks ago to have on hand for snacks because they freeze great. We are heading down to Monterey this weekend to take the kids to the big aquarium and I’m planning on throwing a few (frozen!) into my diaper bag because you just never know.

easy chocolate chip muffins

I know there’s about a thousand banana muffin recipes all over the internet but this is a really good one. It’s not overly sweet, which is nice, since the chocolate adds a lot. 😉

I hope everyone has a great Tuesday! Grayson is home sick with his third or fourth cold since January. Poor guy. And of course, since brothers share everything, Luke is seriously going to have the best immune system ever one day (silver lining).

recipe for banana chocolate chip muffins

Print
Banana Chocolate Chunk Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Servings: 10 muffins
Ingredients
  • 1/2 cup light brown sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 4 tbsp unsalted butter softened
  • 2 ripe bananas mashed with a fork
  • 2 tbsp milk
  • 1/2 cup semisweet chocolate chunks or pieces of a good quality chocolate bar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 egg
Instructions
  1. Preheat oven to 350.

  2. Cream together the butter and the brown sugar until light and fluffy. Add the egg and mashed bananas, and continue beating until smooth.

  3. In another bowl, whisk together the flour, salt, baking soda, cinnamon and chocolate. Add this to the wet ingredients, along with the milk, and mix until just combined.

  4. Spray a muffin tin with nonstick spray and fill up tin 3/4 of the way full with batter.

  5. Bake muffins for about 20-22 minutes until golden.

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20 Comments

  • Reply
    Molly
    February 28, 2017 at 8:32 am

    Hi there! Do these contain eggs? I do not see them listed in the ingredients, but later on in the directions. I’m looking for egg-free options for my daughter who happens to be allergic.

    • Reply
      jenna
      February 28, 2017 at 9:07 am

      They do, actually! I’m sorry. It was a weird glitch with the recipe plug-in. You could try to use an egg replacer instead or try a chia egg — 1 tbsp chia seeds mixed with 2 tbsp water.

      • Reply
        Molly
        February 28, 2017 at 1:42 pm

        No worries! Thanks for the update and the chia suggestion 🙂

  • Reply
    Carrie
    February 28, 2017 at 10:00 am

    Thanks for sharing this recipe! I’ll have to make them with my almost-3-year-old daughter soon! I’m so glad that you are back to blogging and recipe sharing! And oh, the colds…My kiddos (similar ages to yours) are in daycare (my oldest starts preschool three days before she turns 3) and those germs just fly around! But, I really do think it’s true that it strengthens their immune system. I’m amazed how much less frequently my oldest has been sick this year and the baby has only gotten a few mild colds. So…it’s hard to go through now, but I bet that next winter will be much easier!

  • Reply
    Celia @ Chicago Jogger
    February 28, 2017 at 10:10 am

    Yum! I love anything with banana and chocolate. Adding this recipe to my baking list.

  • Reply
    Sarah
    February 28, 2017 at 1:42 pm

    We made these this afternoon! Subbed coconut oil for butter and left out chocolate chips because we didn’t have any. Great flavor! It was a fun afternoon activity to do with my little one who was home from preschool due to pinkeye 😉 Thanks for the fun!

  • Reply
    Christina @ montessoriishmom.com
    February 28, 2017 at 3:56 pm

    Yum, I haven’t baked in ages, these look so good!

  • Reply
    Sana
    February 28, 2017 at 6:47 pm

    I don’t think I have baked anything in months! It always feels so time consuming!!

  • Reply
    Laura
    February 28, 2017 at 9:24 pm

    These are in the oven right now, and they smell delicious! Thanks for an easy recipe with all ingredients being household items. This came together very quickly, and I can’t wait to enjoy the results!

    As a longtime reader, I’m so glad to see you back and posting about your life and recipes again. It makes me so happy! Thanks, Jenna!

  • Reply
    Nicole (cuckoolemon)
    March 1, 2017 at 10:22 am

    these look fabulous. i may try swapping almond flour in instead of regular flour. i’ll report back!

  • Reply
    Katy
    March 1, 2017 at 12:08 pm

    On Monday I asked my 4 year old what he wanted to take for snack for his class on Wednesday and he requested that we make banana muffins. I was shocked when your recipe came up in my blog feeder and thanked God that I didn’t have to search for a foolproof recipe! I doubled the recipe and made in a mini muffin tin. All 50 of the muffins were devoured! I was hoping there would be at least one left so I could try them. I have a few extra bananas so we will probably make another batch this afternoon. Thanks for the recipe 🙂

    • Reply
      jenna
      March 2, 2017 at 2:09 pm

      awww I am so glad they were a hit!

  • Reply
    Jamie Weitl
    March 2, 2017 at 5:09 am

    Making these for my trio this morning for afternoon snack. These look delicious.

  • Reply
    Elizabeth S
    March 4, 2017 at 9:06 pm

    Made these to prep for breakfasts this week. They turned out perfect, thanks!

  • Reply
    megan
    March 5, 2017 at 2:07 pm

    These were SO good. I made them this morning and they are already gone! I’ve tried a lot of banana muffin recipes, but this one was my fave. Thank you!

  • Reply
    Moorea
    March 11, 2017 at 9:28 am

    So glad you are blogging and posting recipes again! These muffins are baking as I type and they smell great.

  • Reply
    Samantha
    March 16, 2017 at 9:53 am

    Jenna, these look great. I’m planning to make them today. How do you freeze them? In plastic wrap or tupperwear?

    • Reply
      jenna
      March 16, 2017 at 1:12 pm

      I just freeze them in a freezer gallon sized ziploc bag 🙂

  • Reply
    Simone
    March 17, 2017 at 8:35 am

    Absolutely loved these! Love that they aren’t overpowering banana flavored but also don’t taste “too healthy” (<–we all know what that means!! :)) Will definitely be putting these in rotation. Not sure I'll have enough to freeze this time around as they are going fast!

  • Reply
    Lately // April 2017 | KendraNicole.net
    April 28, 2017 at 5:02 am

    […] host of messes that motherhood entails.) This month I decided to dust off my Kitchen Aid to make these banana muffins. They were such a hit that I’ve now made them three times! When you find a relatively healthy […]

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