Chocolate Chip Banana Muffins

While my mom-style banana muffins are perfect for breakfast any time of the year, these muffins with added chocolate chips are perfect tea-time snacks. And, the best part is that they are super simple and easy to make, which also makes them a great project to make with kids.

About these muffins

This recipe is simple and straight forward. In addition, almost all the ingredients you probably already have in your kitchen. These are oil-based muffins. As a result, the whipped up oil keeps them moist with a tender crumb.
Also, the process and timeline for these muffins are fairly quick and easy. It takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for tea-time in just about 30 minutes.

Ingredients and substitutes

Bananas – The best bananas for cupcakes, muffins, or cakes are the soft, ripe (even overripe) bananas.All-purpose flour – All-purpose flour works best with this recipe; so, you do not need any cake flour or self-rising flour.Sugar – I’m using white and brown sugar. Since, I like the caramel-like flavor that brown sugar brings to these muffins.Oil – Makes the muffins wonderfully moist.Egg – We are using only one, so make it a nice large egg.Chocolate chips – I like to use semi-sweet chocolate chips, and yet, dark or milk would work just as well.

Step by step instructions

Preheat the oven at 190 C/ 375 F.Next, line a muffin pan with cupcake liners.Mash the bananas with a fork or mixer.Then, add the egg and whip until light and airy.Next, add the two sugars and continue to whip for a minute more.Gradually, add the oil while continuing to whip so it emulsifies.Then, add the vanilla extract – combine well.Finally, add the flour mix – combine well but do not over-mix.Next, divide batter between 12 muffins cups.Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.Then, cool on the cooling rack for 10 minutes.Enjoy.