When you have banana's in the kitchen that start to turn brown, what is your go-to approach? Do you eat them, throw them away, freeze them, bake something with them? Sometimes I do a combination of all the above (minus throwing them away) but this time I wanted to try something new. I am such a sucker for banana bread and with the Spring season approaching and lots of entertaining coming up, I thought muffins would be more fun. These chocolate chip banana bread muffins are perfect for brunch, a quick breakfast or to give as a gift!
I had been dying to try What's Gaby Cooking's banana bread recipe ever since I saw her make it on her snapchat. When I finally got my hands on the recipe, I was pleasantly surprised to find that it had a few simple ingredients yet was packed with flavor- score!
I originally wanted to add mini chocolate chips to the recipe but I was out of them, so I ended up using regular chocolate chips. I'm glad I did because you could really taste the banana bread and the chunks of chocolate. Sometimes when I use mini chocolate chips, it gives it a chocolate flavor throughout and you miss the flavor of the banana bread itself.
The muffins don't rise very much since it is a banana bread recipe, so be sure to fill the muffin tin almost to the top. I used these in place of traditional muffin wrappers and they turned out great!
One thing is for sure about this recipe: your kitchen will smell amazing as they bake! Once the muffins were slightly golden brown on top, I removed them from the oven and let them cool on a wire rack for about 30 minutes.
Once they were (finally) cooled, I couldn't wait to try one. I was blown away at how amazing they were! All of the things I love about banana bread but in muffin form :)
These muffins are delicious on their own, or you could smear some softened butter or cream cheese to really take them to the next level!
Once my husband and I had consumed one too many of these muffins, it was time to get them out of the house. He brought the rest of them to the office and everyone loved them! Let's just say there was not a single crumb left.
I hope you add this muffin recipe to your brunch menu this Spring, to give as a hostess gift or to simply enjoy with your morning cup of joe. I would love to hear how you like this recipe, so be sure to leave a comment below or on my Instagram account.
Chocolate Chip Banana Bread Muffin Recipe
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups white sugar
- 2 eggs
- 4 tsp. milk (I used almond milk)
- 3-4 ripe bananas (I used 4)
- 2 cups flour
- 1 tsp. baking soda
- 1 cup chocolate chips, plus extra
- Pre-heat your oven to 350 degrees F.
- In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
- Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
- Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
- Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
- Line your muffin tin with muffin wrappers. Add about 2 Tbs. of batter to each, or enough to fill almost to the top. Sprinkle added chocolate chips on top.
- Transfer the muffin tin(s) to the oven and bake for 25-30 minutes until a knife can be inserted in the center and comes out clean. Remove the muffins from the oven and let cool for at least 30 minutes before removing them from the pans and serving.
*This recipe was adapted from this original recipe.