Banana Chocolate Chip Muffins

This isn’t the kind of post I usually write, but lately, I’ve found myself at home more than usual — no suitcases on the floor, no new train routes to figure out. And in between planning the next trip and sorting photos from the last one, I decided to do some baking. I had some overripe bananas in the freezer, and felt a craving for these muffins.

I found this recipe a while back, and it’s become my go to! Click here for the link to the original recipe, which has the option to convert to 1x, 2x or 3x the recipe (the recipe below is 2x).

Banana Chocolate Chip Muffins – Recipe

Ingredients  

• 3 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 ½ cups sugar
• 2 cups mashed bananas (about 4 medium bananas)
• 3 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 ½ cups chocolate chips (dark or milk – your preference)

Instructions 

1. Preheat oven to 180°c.
2. Combine flour, baking soda, and salt in a bowl. Stir in chocolate chips.
3. Combine sugar, bananas, egg, oil, and vanilla in a separate bowl.
4. Add dry ingredients and mix just until combined.
5. Grease muffin tin with butter.
6. Pour mixture into prepared muffin tin and bake 18-20 minutes or until a knife comes out clean.
7. Cool 5 minutes in the pan before removing and cooling on a baking rack.

These muffins are soft and chocolatey — perfect for a snack. I usually freeze half the batch so I don’t eat 12 in one go (but no judgement if you do).

Let me know if you give them a try — and if you make any tweaks!