What’s better than banana bread? Banana Chocolate Chip Muffins! From the littles to the grown ups, everyone loves these little breakfast bites!

Banana Chocolate Chip Muffins - Sweet Tea & Thyme

Who doesn’t love some muffins?!

Muffins are great, especially when you got kids and they woke you up early in the morning and they want you to cook breakfast. Muffins to the rescue! By that, I mean that I made the muffins already some day before and they’re in an air-tight container ready to be tossed at a grumpy, hungry toddler with his cup of milk before he runs off to watch his Sunny Side Up Show. I don’t think there is any other breakfast he loves more (that doesn’t make a huge mess for me to clean!) than these muffins. They’re sweet, chocolatey, and perfect for breakfast or brunch.

 

Banana Chocolate Chip Muffins - Sweet Tea & Thyme

Banana chocolate chip muffins are packed full of nutritious bananas and yummy chocolate chips, so even the picky kids (and adults) will love it. And if you smear a little salted butter on it…*gives that cheesy ‘okay’ sign* it is so good! These didn’t even last a day between 4 adults and three toddlers, so make sure to make a double batch.

Okay, I have to admit, writing this is making me want to go bake another batch!Banana Chocolate Chip Muffins - Sweet Tea & Thyme

Banana Chocolate Chip Muffins

Prep Time: 3 minutes

Cook Time: 19 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

  • 3 very ripe bananas
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup vegetable oil
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, mash up the bananas with a fork. They should easily mash up if ripe enough; brown spots are perfectly fine. Add egg and beat in with fork, then mix in vegetable and vanilla.
  3. In a large bowl, mix the dry ingredients together well, then add the wet ingredients. Stir in until the flour is just incorporated.
  4. Use an ice cream scoop to put into a non-stick muffin pan, a greased muffin pan, or into lined cups in the muffin pan about 1/2-3/4 full.
  5. Bake for 19 minutes or until toothpick inserted into one comes out clean. Let cool in pan for 5-10 minutes, then completely cool on a wire rack.
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