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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Bananas and chocolate chips make these muffins soft, fluffy, and delicious. They are perfect for breakfast or any time snacking. Enjoy them with a glass of milk or a cup of coffee.
Ingredients
- 3/4 cup butter, softened
- 1 - 8 ounce package cream cheese, softened
- 2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups smashed banana (3 regular size)
- 3 cups 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
Instructions
- 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 at 350 degrees for 26-28 minutes. Remove and let cool. Store in a sealed container on the counter. Makes 26 muffins.
Here are a few more recipes that we love for using up bananas:
Chocolate Banana Cake with Nutella Frosting
More banana treats from around the web:
- Coconut Banana Bread from Shugary Sweets
- Banana Oat Flaxseed Cookies from Hip Foodie Mom
- Chocolate Banana Cream Pie from Neighbor Food
- Banana Breakfast Bars from Crazy for Crust
Mir says
Those fruit flies are the worst. They’re unavoidable if you ripen fruit on the counter. Ick.
These muffins are worth it, though! Happiest breakfast ever!
Jocelyn says
It’s something we just have to endure to get those ripe bananas for treats!
Shashi at RunninSrilankan says
My daughter doesn’t like a huge breakfast during the school week either – but she will eat a muffin for sure if they are on the counter! I love baking with bananas too and I simply love how light and moist these muffins seem to be! Extra chocolate chips are always a GREAT option!
Jocelyn says
They really were soft and delicious and of course extra chocolate is a must!
Alice @ Hip Foodie Mom says
Jocelyn, I always have a few ripe bananas that keep me on my toes every week! 🙂 I also love breakfast muffins!! I mean, muffins for breakfast?! love these chocolate chip banana muffins and thank you so much for the link love! Happy Friday and happy weekend to you! TGIF!
Jocelyn says
Muffins for breakfast is just a nicer way of saying cake for breakfast really…I’m all over that 🙂 And you are very welcome for the link love!!!
Marye says
Banana Chocolate Chip Bread is one of my oldest daughter’s weaknesses. She would love these!
allie @ Through Her Looking Glass says
Dear Jocelyn – these banana muffins looks EXTRA delicious. We have some of the same banana “issues” at our house, and I was just up at King Arthur in Norwich over the weekend, got a 3 lb. bag of their bittersweet chocolate chips (among other delicious things) Hmmmm….these muffins are gonna happen!
Jocelyn says
Oh, those bittersweet chips sound awesome. Perfect to pair with banana muffins for sure!
Serene @ House of Yumm says
Ugh, fruitflies are the worst!!! Always with the bananas! I always have bananas on hand, I figure either they get eaten or I get to bake with them! It’s a win-win. It’s especially a win with this recipe because you’re allowing me chocolate for breakfast 🙂
Jocelyn says
Chocolate for breakfast is always a win!!! Gotta love it!
Jen | Baked by an Introvert says
You read my mind today! I’ve been craving a banana muffin. Headed to the kitchen to make these now!
Jocelyn says
Sounds like a great plan…hope you enjoyed the muffins!
Danae @ Recipe Runner says
Fruit flies rank up there with mosquitos among the annoying bugs of the world. Seriously, why are they necessary? Anyways, they muffins look as perfect as the ones you see in a bakery! So tender and fluffy inside!
Jocelyn says
I agree with you…pesty bugs just aren’t necessary. I don’t see how they help the earth!
Kentucky Lady 717 says
I agree these do look good, but not a banana fan, what can I use instead of bananas ? 🙂 The rest of the ingredients sound great…..
Jocelyn says
Banana is a pretty key ingredient in these muffins. I would try another one from the blog. Here is a link to my muffin category. https://insidebrucrewlife.com/category/recipes/breakfast-breads/muffins-scones/
kentuckylady717 says
Kentuckylady717 says, thank you Jocelyn, the Blackberry Yogurt muffin sounds like a winner….I will be trying this one…..
Michelle @ My California Kitchen says
Yesss, I have some bananas in the freezer that I need to use. These look SO good! ALWAYS double the chocolate chips is my motto 🙂
Dorothy @ Crazy for Crust says
They look perfect! And I have a bunch of spotted bananas on my counter, so…muffins!
Jocelyn says
Woo hoo for muffin baking fun! Hope you enjoy the muffins!
Medha @ Whisk & Shout says
Love the sweetness from the bananas as they caramelize in the oven and love the addition of chocolate chips 🙂
Karen @ The Food Charlatan says
Okay I’m just so glad to hear I’m not the only one who loses stuff on my counter all the time. haha! I’ve definitely lost bananas before 🙂 These look perfect Jocelyn!
Jocelyn says
I’m glad to know that I’m not the only one too 😉
Jaren (Diary of a Recipe Collector) says
I’m the say way about bananas, and I always end up with a bunch of brown ones. I’m totally going to make these now!
Amanda says
These look so yummy!
Trish - Mom On Timeout says
Making muffins with cream cheese is my FAVORITE. They are totally addicting! These look perfect Jocelyn!
Jocelyn says
There is just something about that cream cheese that makes muffins and cake so good!!!
Karly says
It’s like you knew I had a counter full of over ripe bananas waiting to be baked!
Jocelyn says
I see lots of banana muffins in your future 😉
ChiChi says
Not a fan of eating overripe bananas myself but love baking with them.These muffins look so yummy and I would some for breakfast.
Sandy_of_WV says
▬ HINT … BANANAS ▬
Separate each at top of bunch stem — place in fridge
Will last about a week, still being firm – skin may look brown/black – fruit inside is good.
Sandy_of_WV says
Hint from… Sandy_of_WV
Jocelyn says
Thank you so much for the banana tip!!!
Sandy_of_WV says
▬ Hoping you and others have tried the hint — it really works — bananas are still firm/good – unlike being on the counter for a week. ▬
Laura says
Can you use old fashioned oats with this? Or do they have to be quick oats? Thanks!
Jocelyn says
You can use old fashioned oats too. I would just give them a whirl in a food processor if you have one or a blender to break them down slightly. Old fashioned oats are larger. But it really wouldn’t matter which you use in the recipe. I hope you enjoy the muffins!