Banana Chocolate Chip Muffins
The very best Banana Chocolate Chip Muffins that are quick and easy to make! A great way to use up over ripened bananas!
Last Wednesday when my mom was leaving to head back to Illinois I quickly baked up some Strawberry Blueberry Muffins with Chocolate Chips. While we were outside on the front porch waving goodbye Harley was inside gobbling up 2 dozen muffins. He’s 7.5 years old and still gets into as much trouble as he did when he was a puppy…we’ve been on quite the ride with our old man. Ohhh how I love my Weimaraner, ohhh how I love my Weimaraner, repeat, repeat, repeat. (really I do, probably waaay too much!)
Anyway, we came back inside to empty muffin tins on the counter and hungry tummies. I was out of strawberries so I had to come up with something different. We had 4 bananas so I decided to modify my Strawberry Blueberry Muffins recipe to accommodate them. In the end I wasn’t mad that Harley ate all of the muffins because I had stumbled upon my new favorite muffin recipe!! I really do love that Weim! 🙂
Since that morning 9 days ago I have made them 3 more times! This morning being one of them.
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Banana Chocolate Chip Muffins
Ingredients
- 1 c milk (use soy milk to make this a vegan muffin)
- 1/3 c unsweetened applesauce substitute with 1 large egg
- 3 tbs butter
- 4 ripened bananas
- 1 tsp vanilla extract
- 1 c oats
- 2 c whole wheat flour
- 1/2 c packed light brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 3/4 c chocolate chips
Instructions
- Heat over to 400 degrees.In a large bowl beat together milk, applesauce, butter, bananas and vanilla.Mix in dry ingredients.Stir in chocolate chips.Bake at 400 degrees for 10-12 minutes
Nutrition
Update: 2019
My entire family loves these muffins! In fact, I often times bake these for my kiddos before they head off to school in the morning.
I typically bake mine with no paper liner because there really is no purpose in wasting the liners because we devour an entire batch typically within one days time. However, sometimes I do like to make them pretty and serve them on my antique china {that I have an addiction of buying} and in pretty cupcake/muffin tin paper liners.
They really are one of my go-to recipes for quick and easy breakfasts!
Variations
- You certainly could add chopped walnuts to make them taste more like my banana nut bread if you’d like
- Leave out the chocolate chips and add in any dried fruit of your choice to make them a tad healthier
- I like to mix half milk chocolate chips and half semi-sweet chocolate chips
- You can substitute the applesauce for 1 egg
Other Yummy & Easy Breakfast Recipes
- Mini Quiches with Peas & Bacon
- Tater Tot Breakfast Casserole
- Crustless Egg Quiche
- Chia Seed Pudding with Strawberries
- Chocolate Chip Scones
- Sausage & Croissant Waffle Sandwiches
- Crescent Roll Breakfast Casserole
- Christmas Morning Breakfast Casserole
- Huevos Rancheros
- Strawberry Blueberry Chocolate Chip Muffins
- Blueberry Muffins
- Chocolate Chip Pancakes
- Oven Baked Puffy Pancakes
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
Perfect timing! I am having a play date at my house on Monday and one of Emma’s playmates is allergic to eggs. Since this recipe doesn’t call for eggs, I will be serving these muffins! Thanks!
p.s. You could make it into a loaf of bread and top it with lots of mini chocolate chips to make it more fancy….or just do the same for muffins. 🙂