Banana Chocolate Chip Muffins

  • 15-18 minutes
  • 12 muffins

These incredibly moist, gluten-free muffins are packed with ripe bananas and rich chocolate chips, making for a delicious and easy snack that everyone in the family will love. A perfect, nut-free treat for school lunchboxes or a quick grab-and-go breakfast on busy mornings.

Banana Chocolate Chip Muffins

Ingredients

  • 2 ripe medium bananas
  • 2 eggs
  • ⅓ cup vegetable oil + more for oiling
  • 1 pkg Sweet Banana Bread
  • ½ cup chocolate chips
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Sweet Banana Bread
$7.95

Preparation

  1. Preheat oven to 375° F.
  2. Mash two ripe medium bananas in a large bowl (about ¾ cup).
  3. Whisk in 2 eggs and ⅓ cup oil.
  4. Stir in mix and chocolate chips.
  5. Scrape batter into a 12-cup muffin pan .
  6. Bake for 15-18 minutes. Cool in pan for 10 minutes; unmold and enjoy.

Recipe Note

Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.