Banana Chocolate Chip Muffins

Nothing fancy here, just simple, homemade flavor.

Grab and Go Breakfast

I like to make Banana Chocolate Chip Muffins in the evening and have them ready to go as a quick grab and go breakfast for my kids before school. Getting teenagers to eat in the morning is not an easy task.

They truly are delicious muffins and I think I like them every bit as much as Dark Chocolate Zucchini Muffins which are up there with my favorite muffins of all time.

I kept these muffins really simple and plain so that they are super easy to make, but you could add a streusel topping if you like.

Recipe Tips

Be sure to use really ripe bananas. The bananas add a lot of the moistness and sweetness to the muffins.

Only fill the muffin cups 3/4 of the way full. Any fuller and they will rise and overflow the cups some.

Note: You can mix the batter in a bowl by hand. If you do this, mash the bananas really well with a fork before you mix the wet ingredients together. Or you can use an electric mixer. Then you can just let the mixer mash the bananas.

Storage

These muffins can be stored at room temperature for up to 4 days. To prevent them from getting soggy, store them in an airtight container with a layer of paper towels on the bottom and on the top. The paper towels will absorb any moisture that the muffins release.

To freeze, individually wrap the muffins in plastic wrap and store for up to 2 months.

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Recipe Source: adapted from Epicurious

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