I’m always on the hunt for a new recipe, and I make sure the people in my life know it. If you’ve got a great one, I want to try it!
That’s exactly how this Banana Chocolate Chip Muffins recipe landed in my hands. A coworker texted it to me after baking a batch over the weekend, saying, “You’ve got to try these — they’d be perfect for your column.” She was right.
I’m not usually one to bake banana bread when I’ve got overripe bananas sitting on the counter. It’s never been my go-to, even though I do enjoy a slice when someone else makes it. But I had a few ripe bananas this week and decided to give this muffin recipe a try.
This recipe is a keeper!
The banana flavor is pleasantly subtle and pairs perfectly little bursts of sweetness from the chocolate chips. The muffins feel like just the right mix of treat and comfort food. Best of all, the portioned muffin format means they’re easy to grab and go, and easier to share.
In fact, they barely lasted two days in my house. My kids devoured them as a snack and for breakfast, and I shared one with a friend who called it “light, flavorful, and full of YUM.”
You likely already have everything you need for this recipe in your pantry and fridge. The ingredients are simple and straightforward, but the result is something you’d expect from a bakery case. This will become my new go-to when I’ve got bananas to use up.
If you’re in the mood for something a little sweet, a little cozy, and very easy to make — give these a try.
From our kitchen to yours — enjoy!
Makes Around 18 Muffins
Ingredients:
Instructions:
