Looking for more penny pinched recipes? Here you go!
This might just be my favorite muffin recipe on the planet. They're perfect, and as we're cleaning out the freezer to get ready for our move, I had plenty of ripe bananas to make up a double batch. (Did you know you can freeze bananas?)
If you've never frozen bananas before, it's easy ~ just pop them in the freezer (skins and all), then when you're ready to use them let them sit in a bowl on the counter until they're thawed. The skin will just peel off (the banana will kind of ooze out ~ gross, I know), but you'll have the absolute best baked banana recipes you've ever eaten.
You can make these using only whole wheat flour, mix half regular flour and half whole wheat flour, or just use all regular white flour. (I make them using whatever I have on hand, and they always turn out perfectly – you can't mess them up!) So, ripen up some bananas, pull out your mixer and get ready to bake ~ your family will be so glad you did (if you don't gobble them all down yourself!) 😉
Chocolate Chip Banana Muffins
- 3 ripe bananas
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 1/2 cups whole wheat flour can substitute with regular flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup chocolate chips
- Pre-heat oven to 350.
- Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
- Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
- Fill muffin tins 2/3 cups full.
- Bake 20 minutes, cool & enjoy!
Note that you can easily double this recipe – and every time I've made it we've wished we had more so I definitely recommend a double batch. Happy baking!
Thanks to my friend Nancy from Real Food Allergy Free for the recipe. You may want to also try out her Banana Chocolate Chip Oat Muffins which are wheat and egg free!
Need a little more recipe inspiration? Go HERE.
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