Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Ready in 1 hour
10 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Banana Chocolate Chip Muffins"

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Try this Banana Chocolate Chip Muffins recipe, or contribute your own. "Butter" and "Breads" are two tags used to describe Banana Chocolate Chip Muffins.

"Easy and very tasty muffins!.I substituted half of the brown sugar with white and again came out great.Could use a shorter description though.I'll make them again.
Thank you!"

- valiaharontaki


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1/4 c milk
1/4 ts Salt
1 ts Baking Powder
1/2 c Miniature chocolate chips
1/2 c Brown sugar; firmly packed
1 ts Baking soda
1/2 c Butter; softened
2 Eggs
1 ts Vanilla
2 c All-purpose flour
3 lg Bananas; ripe

Original recipe makes 18



1. (Adult assistance may be needed for this step.) -- Heat oven to 375F. 2. Place 18 paper baking cups in 18 muffin pan cups. 3. Peel bananas and place in pie pan. Mash bananas with fork. Save until Step 8. 4. Place butter in large bowl. Measure and add brown sugar. 5. Beat with wooden spoon until well mixed. 6. Crack eggs 1 at a time into custard cup and add to brown sugar mixture. 7. Measure and add milk and vanilla. 8. Add bananas and mix well. 9. Lightly spoon flour into measuring cup and level off with spatula. Add flour to banana mixture. 10. Measure, level off with spatula and add baking powder, baking soda, and salt. Stir with wooden spoon just until all dry ingredients are moistened. 11. Measure and stir in chocolate chips. 12. Spoon batter into paper-lined muffin cups, pushing batter from spoon with rubber scraper, until each cup is a little more than half full. 13. (Adult assistance may be needed for this step.) -- Set timer and bake muffins at 375F for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. 14. (Adult assistance may be needed for this step.) -- Using potholders, remove pans from oven. Place pans on wire racks and let muffins cool in pans for 3 minutes. 15. Remove muffins from pans and serve warm. Recipe by: The Pillsbury Doughboys Kids Cookbook Posted to recipelu-digest Volume 01 Number 664 by on Feb 1, 1998

Verified by stevemur

photo by valiaharontaki valiaharontaki

came out great! photo by AmyAnn2000 AmyAnn2000

photo by ljcross13 ljcross13

Calories Per Serving: 227 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tyler and Gage loved them
Nugg3t 6 months ago
i substituted the butter for veggie oil. They were really nice and moist!
AmyAnn2000 1 year ago
Quite nice, however they are more moist than what i would of liked.
Kimdadork 1 year ago
christinehatfield 2 years ago
Easy and very tasty muffins!.I substituted half of the brown sugar with white and again came out great.Could use a shorter description though.I'll make them again. Thank you!
valiaharontaki 2 years ago
Great recipe. Will be making again. Thanks!
Nookette 2 years ago
It would be nice it you could re word it to be a bit shorter
Tutuluzer5968 2 years ago
They look delicious and i think it would be good to have as a snaek
Cookingpro 3 years ago
hhredevil 4 years ago
Great muffins! Easy to make and my toddler loved helping out! Definitely a keeper!
Lainey 4 years ago
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