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Improved Banana Chocolate Chip Muffins

5 from 1 vote
This simple grab-and-go snack is a must for your recipe repertoire! These moist and flavourful Banana Chocolate Chip Muffins are a revamp of one of Peppers and Pennies most popular recipes. They are now more affordable and tastier than ever! 

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: Canadian
Ingredients Method Notes

Ingredients
  

  • 3 medium sized, over ripe bananas mashed
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg beaten
  • 1/3 cup Canola oil
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 package semi-sweet chocolate chips

Method
 

  1. Preheat oven to 375 degrees and line muffin tin with muffin baking cups.

  2. In a small mixing bowl, mash over ripe bananas. Once mashed to desired consistency, add white and brown sugar, beaten egg and canola oil. Mix well.

  3. In a medium mixing bowl, mix flour with baking powder, baking soda, nutmeg, cinnamon and salt.
  4. Add banana mixture to flour mixture and mix well (about 30 stirs). Be careful not to over mix. Fold in chocolate chips.
  5. Divide batter into 12 muffin baking cups. Bake for 18-20 minutes, or until inside is set and top is golden brown. Serve warm with a glass of milk or cooled!

Notes

Looking to cut back on the sweetness? Swap-out chocolate chips for walnuts!