I’ve been making these Banana Chocolate Chip Muffins since I was a teenager, and they’re still one of my favorite ways to use up an overripe banana! They’re not too sweet, and make a tasty breakfast or snack.
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Banana Chocolate Chip Muffins
Recipe donated by: Denise Gerlach
In memory of: Virginia Falcsik
- 1 3/4 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 overripe banana, peeled and mashed
- 1/2 cup semisweet chocolate chips
Preheat oven to 400 degrees. Spray 12-cup muffin tin with Pam.
In medium bowl, combine dry ingredients (flour, sugar, baking powder and salt). Create a well in the center and set aside.
In another bowl, combine egg, milk, oil, and mashed banana. Add all at once to dry mixture; stir just until combined. Fold in chocolate chips.
Spoon into prepared muffin tin. Bake 18-20 minutes or until golden brown. Cool in muffin tin on wire rack for five minutes before turning out of pan. Best served warm, but will keep in a tightly covered container for a day or two. Makes 12 muffins.
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