These tasty Chocolate Chip Banana Muffins are super easy with my one bowl method for mixing up a quick batch of sweet banana muffins studded with chocolate chips! The moist and tender muffins have a wonderful texture and flavor that is sure to make them a family favorite in your home as well!
½cbutter(salted, 1 stick - softened at room temperature)
2call-purpose flour(divided - reserve ¼ cup to coat chocolate chips)
1cmini milk chocolate chips
Preheat your oven to 375 degrees F (190 degrees C) and line your muffin pan with paper liners.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash them into the creamed butter and sugar.
Add the eggs, milk and vanilla. Mix until combined (the wet batter will be very lumpy from butter and bananas).
Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
In a small ziploc bag, combine the remaining flour portion (¼ cup) with the mini milk chocolate chips and shake until well coated. Add to the batter and fold in gently to distribute evenly throughout the batter.
Transfer batter to prepared muffin pan filling each paper liner about ⅔ full, and bake at 375 degrees F (190 degrees C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of muffins at the center of the pan.
Remove to a wire cooling rack and allow the chocolate chip banana muffins to cool in the muffin pan for 5 minutes, before removing from the pan and transferring to the wire cooling rack to cool completely.