Whoever first thought of putting chocolate and bananas together was a genius! A match made in heaven, wouldn’t you say? 🙂
They go together wonderfully in these muffins. They’re sweet and moist and if you eat them while they’re warm, you’ll find yummy pockets of melted chocolate in each bite.
The addition of whole wheat flour makes them a bit healthier, though I wouldn’t exactly call these “healthy” muffins. I wouldn’t eat them for breakfast every morning, but would have them more as a treat now and then.
I also just had a thought here, that you could swap out the chocolate chips for peanut butter chips and have peanut butter banana muffins. How yummy would that be?? I may just have to try that next!
I almost didn’t make these at all today. It was just one of those mornings, I know you’ve all had them, where it seemed like everything was determined to thwart me. For instance, I was grabbing the cinnamon jar out of the cabinet to refill it and somehow ended up with cinnamon going *poof* everywhere! When I went to grab the bag of carrots out of the fridge for something else, I ended up spilling them all over the floor. And so on and so forth. It was just one of *those* days.
But I made it thru, and now I have these muffins and a cup of tea to relax with at the end of the day 🙂
Chocolate Chip Banana Muffins
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1 1/2 cups mashed ripe bananas
- 2 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, beat the brown sugar and butter together until creamy. Add bananas, eggs, and vanilla. Continue beating until well mixed.
In another bowl combine the flours, baking soda, and salt. Add to the banana mixture, stirring just until moistened. Fold in chocolate chips.
Spoon into greased muffin pans. Bake for 18-20 minutes or until light golden brown.
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