As many of you know my son turned 1 year old last week. Since then things have been crazy! We drove to Illinois to celebrate the big day (and many other special events) with our family and friends.

We drove my mom back with us because Lover Boy and I have a wedding to go to this weekend…we’re particular and freakishly weird about having a babysitter. So…the solution: have my mom here to watch the kids and fly her back after the wedding. Completely normal, right?!?

Anyway, I’ve been really busy, that’s why I’ve been so slack on posting! But as I promised 2,693 years ago (aka last week) here is the recipe for the banana muffins I made for Laughing Coyote’s special 1st birthday breakfast.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

Banana Chocolate Chip Muffin Ingredients

ripe bananas
butter
light brown sugar
eggs
ground cinnamon
vanilla extract
buttermilk
all purpose flour
whole wheat flour
baking soda
baking powder
salt

Beat together until nice and fluffy – if you have a weakness for butter and sugar like I do, try really hard to not eat this whole bowl of yumminess! 🙂

Add in 2 eggs, one at a time. Beating well after each addition

Grab some ripe bananas. Pam’s recipe calls for 2 but I had 4 (already smooshed the one by this point) so I used them all

In a separate bowl add mashed bananas and 1tsp cinammon and 1tsp vanilla extract

I didn’t have buttermilk so I had to make some: just shy of 1/4c milk and 3/4tsp vinegar. Mix together and let sit for a few minutes

Add the buttermilk mixture to the bananas and combine

In a separate bowl add together 1 1/4c all purpose flour, 1c whole wheat flour, 3/4tsp baking soda, 1/2tsp baking powder, 1/2tsp salt

Combine banana mixture to the flour mixture adding in a little bit at a time

Rather than adding pecans I added in chocolate chips. Place into muffin tins and bake

Bake at 350 degrees for 20-25 minutes and serve!

Someone was very excited and loved them!

We brought our leftover muffins in the car for the ride back to IL…they were such a hit!

Hope you give these a try sometime soon!

Printable Recipe Card

Banana Chocolate Chip Muffins

Stephanie | Gathered In The Kitchen

The very best Banana Chocolate Chip Muffins that are quick and easy to make! A great way to use up over ripened bananas!

5 from 5 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 12

Course Breakfast

Cuisine American

Servings muffins

Calories 119 kcal

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

Calories: 119kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 128mgPotassium: 162mgFiber: 2gSugar: 11gVitamin A: 34IUVitamin C: 2mgCalcium: 44mgIron: 1mg

Keyword banana, muffins

Tried this recipe?Let us know how it was!

Stephanie Bruce

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).

Birthday Breakfast – Banana Muffins

Banana Chocolate Chip Muffin Ingredients

Printable Recipe Card