These banana chocolate chip muffins are super easy to make and are great for breakfasts or afternoon snacks. They are moist, delicious and full of banana flavor! My kids love these and they are perfect to pack in your kids lunches.

These muffins will freeze and last for about 1 month before the taste and texture start to go a little funky. I like to keep them in the door of my freezer so I can easily grab them for the kids or for easy breakfasts. To defrost them just leave them out for microwave them for 15 seconds.

What you need to make banana chocolate chip muffins:

Makes 24 muffins

4 bananas
1 1/4 cup sugar
1/2 cup- butter – melted
1 tablespoon vanilla
3 eggs
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups flour
1/4 cup milk
1 cup chocolate chips

Instructions

Preheat oven to 350 F.
Mix together the bananas, sugar, butter, vanilla and eggs until mixture is smooth.
In another bowl, add salt, baking soda, baking powder and flour together and mix well.
Add the mixture to the banana mixture along with the milk and blend until batter is well mixed.
Mix in half of the chocolate chips, you will sprinkle the other half on the tops of muffins.
Spoon into muffin tin liner and bake for ~15 minutes.

If you are looking for other great breakfast muffins check these out:

Pumpkin Chocolate Chip Muffins RECIPE HERE
Healthy Banana Honey Muffins RECIPE HERE
Triple Berry Crumble Muffins RECIPE HERE

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5 from 2 votes