The Easiest Banana Chocolate Chip Muffins

I’ll be honest, I haven’t been cooking much lately. We’ve been graced with quite a few dinner parties, so my contributions have mostly been side dishes and wine, although I did whip up a batch of these simple sugar cookies for a Christmas party we hosted on Saturday. Our spare time has mostly been spent on the house, which has been totally fun, but isn’t the same as making something in the kitchen. (On the plus side, I discovered that using a reciprocating saw is actually pretty fun.) Yesterday, Alex and I worked on the basement, tearing down some old walls, cleaning out the dirt from years and years past. It was exhausting, but quite satisfying. It still looks like a dungeon down there, but at least it’s going to be a clean dungeon.

Anyways, after a few hours of working on the house, I just had to bake something. Luckily, my pantry was stocked with plenty of ingredients, so I decided to use up the bananas that were on the edge of being too ripe since super ripe bananas are perfect for baking! So I turned on the fifth episode in the Serial podcast (I know, I know, I’m late to the party… but I’m catching up!) and got to work.

These aren’t super healthy muffins, but they don’t have any oil or butter in them! And I supposed if you left out the chocolate chips, you could totally pass these off as healthy, but why turn down chocolate chips? You could also do a 50/50 blend of whole wheat and regular flour, I just didn’t happen to have whole wheat flour on hand. These muffins came together so easily though, and Alex gave them a stamp of approval as soon as he took a bite. (His only complaint was that they were hot… since I had literally just taken them out of the oven.)

Banana Chocolate Chip Muffins

★★★★★ 5 from 2 reviews

• Author: Liz Thomson
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 15 1x
• Category: Muffins
• Cuisine: Breakfast or Snack

Print

Pin

---

Scale 1x2x3x

Ingredients

• 3 small (or 2 large) very ripe bananas
• 1/4 cup honey
• 1/4 cup almond milk (or regular milk)
• 1 egg
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mini chocolate chips (or 1 cup if you’re feeling crazy)

---

Instructions

1. Preheat the oven to 350.
2. Grease a muffin tin with non-stick spray.
3. Mash up the bananas and then stir in the honey.
4. Beat the egg into the mixture, and then add the milk, greek yogurt and vanilla.
5. In a separate bowl, combine the flour, baking soda, baking powder, and salt.
6. Combine both mixtures. Don’t stir it too much!
7. Add in the chocolate chips.
8. Using a 1/4 cup scoop, add in batter to each muffin tin. It should make about 15 muffins.
9. Baking for 10-12 minutes or until just brown.

---

I’m glad we’ll have these on hand this week, since I have a feeling we’ll be needing a lot of grab-and-go snacks. Between the last minute Christmas shopping and numerous Christmas parties, easy snacks come in handy. Besides… you can’t go wrong with chocolate chips. You could use regular chocolate chips if you can’t get your hands on the mini kind, but I’m partial to the mini because it ensures that every single bite has some chocolate in it!

I can’t believe Christmas is next week! Time to start wrapping gifts and listening to Christmas music on repeat. 

Have you been baking anything?