Banana Chocolate Chip Muffins
This is my no fail banana chocolate chip muffin recipe. Moist and delicious. Check out the notes for some healthy swaps in the ingredients.
Servings: 24 muffins
Ingredients
- 2.5 cups Flour Optional: substitute 1/2c whole wheat flour for 1/2 c white flour)
- 2 tsp baking soda
- ¼ tsp salt
- 1 cup canola oil 0ptional: substitute 1/2 c apple sauce for 1/2 c oil)
- 1.5 cup sugar
- 4 eggs
- 2 cups mushy bananas I freeze ripe bananas and defrost them to use in these muffins.
- 1 tsp vanilla
- 1 cup chocolate chips the best quality chocolate chips you can fine!
Instructions
- Preheat oven to 180℃/350℉. Prepare the muffin tin by lining it with cupcake liners;In a large bowl combine flour, salt, and baking soda.
- Mix oil and sugar (electric mixer is optional).Then add the eggs, vanilla and the bananas.
- Add flour mixture beating until smooth. Stir in chocolate chips (my favorite in Israel is the Carmit brand, pictured below) You can also add in toasted walnuts.
- Use an ice cream scooper to scoop mixture into the cupcake liners. For the high-rising muffins, fill the liners to the brim so the batter will rise and get crunchy.
- Bake in preheated oven for 23-27 minutes or until toothpick inserted into muffin comes out clean.
- Let muffin cool. Eat them fresh from the oven 🙂 These also freeze well if stored in air-tight bags or boxes.
