Use those ripe banana on the counter to make these easy Chocolate Chip Banana Muffins for your weekend breakfasts. Soft, fluffy muffins loaded with chocolate are always a good idea.
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So I bought bananas earlier this week with every intention of eating them. But then the counter got cluttered with cookbooks and new dishes and who knows what else, and the bananas got hidden behind the mess.
Today we moved the box of books and a mushroom sized cloud of fruit flies exploded around us. Ok, so maybe that’s an exaggeration…but there were quite a few of those little pests. No way am I going to be eating bananas now.
I have this thing about bananas. They really only have about a one day window for eating in my mind. I’m kind of crazy, and I like my bananas slightly green. The minute they start to turn yellow, forget about it. I just can’t do it. But let them sit a few more days, and I am all over things like this best banana cake.
The funny thing about my banana fettish is that I absolutely love baking with banana. I love the smell of blueberry banana bread baking in the oven. And I really love munching on these banana Reese’s cookies.
But breakfast muffins are my all time favorite to bake. The soft, fluffy muffins with the slightly crisp top and plenty of chocolate chips to satisfy my chocolate loving self is the way to go!
I know that I can bake muffins in the after noon, and my kiddos will be happy campers at breakfast time the next day. All three of them are not morning people, and they do not like eating much first thing in the morning. But if I have muffins on the counter, they usually will have one or two before heading out the door.
I usually make these banana coconut muffins when I need to use up bananas in a hurry. But this time I changed it up slightly by replacing the toffee with some oats. It’s always a good thing when you remove some extra sugar and put in some grains, right?
Of course…I did double the chocolate chips because more chocolate is always a good thing, right? Every time I make muffins, our daughter asks if they have chocolate chips. According to her, everything should have chocolate chips. She makes a good point.
The best thing about baking with banana is that the treats seem to get better after sitting in a container for a day or two. Go ahead and use those bananas on your counter and try it out for your self. I know I will be making more muffins now that I found the ripe bananas on our counter.
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- 3/4 cup unsalted butter, softened
- 1 - 8 ounce package cream cheese, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups smashed banana (3 regular size)
- 3 cups all purpose flour
- 3/4 cup quick oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat the butter, cream cheese, and sugar until creamy. Add the vanilla, eggs, and banana and beat again.
- Stir together the flour, oats, baking powder, baking soda, and salt. Slowly add to the butter mixture until completely combined. Add the chocolate chips and stir again.
- Place 26 cupcake liners in a muffin tin. Spoon the batter evenly into the liners.
- Bake for 26-28 minutes. Remove and let cool.
- Store in a sealed container on the counter. Makes 26 muffins.
Nutrition Information:Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 114mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Here are a few more recipes that we love for using up bananas:
More banana treats from around the web: