Banana bread muffins are delicious enough on their own, but when you add some chocolate chips to the mix you’ve got yourself a golden recipe. These muffins are easy to make and keep for quite awhile in a sealed container. My wife and I would grab one or two of these one our way to work for a quick breakfast. They’re quite filling on their own and don’t have to be prepared for breakfast everyday. That means more time to sleep in! Also, if you want bite sized muffins then you might want to invest in this Mini muffin pan
We’ve made these muffins a few times when I was eating bananas by themselves every morning and by the end of the week we’d have a few left over that were really ripe. They had black spots and were really soft, those were the best banana muffins we’ve made. If you’re going to try this recipe, I would suggest you let your bananas go for awhile before you decide to make some muffins.
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- 1 cup Sugar
- 2 cup Flour
- 1 tsp Baking soda
- 1 tsp Vanilla
- 2 large Eggs
- 1/2 cup Butter softened
- 3 whole ripe bananas
- 1/2 cup chocolate chips
- Mix all ingredients together until moistened.
- Pour into greased muffin baking tray or use muffin paper liners.
- Bake at 350 for 20 minutes or until golden brown.
- Enjoy!