One thing that I like to keep around the house is muffins. Muffins are so easy to make, usually I have all the ingredients necessary for a variety of different flavors on hand. They’re easy during the week for the kids to grab as a snack for school, or even for myself to enjoy alongside my favorite coffee or tea.
One of my favorite muffins to make is banana muffins. My kids love bananas, and usually they’re gone pretty quickly. Once they get a little spotted my kids aren’t as interested in them, so I typically use them in my daily smoothie. Once in a while, though, I’m in the mood for a treat and those spotted bananas are just the thing. If you have a bag of chocolate chips on hand and a few pantry essentials this is easy to whip up and the whole family can enjoy them.
This is a slight variation to my Banana Nut Bread I made a while back, and I even made these and served them the day I made my Strawberry Streusel Muffins. In fact, these have the same streusel recipe on top, with just a little scattering of chopped walnuts. These are great fresh out of the oven, and (dare I say) even better the next day. Good luck making them last that long though!
Banana-Chocolate Chip Muffin Ingredients:
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 large freckled banana
- 1/2 cup milk chocolate chips
- 1/3 cup all purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons cold butter
- 1/2 teaspoon cinnamon
- 1-2 teaspoons chopped walnuts
These muffins looks super delicious and moist. I hate that my family doesn’t like bananas, I am the only one that does. I wonder, do you think these would freeze well?
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