Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires.  As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why?  They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!   

Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

Chocolate Chip Banana Muffins
Print Recipe
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Chocolate Chip Banana Muffins
    Print Recipe
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Ingredients
      Servings: Muffins
      Instructions
      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
      Recipe Notes

      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

      Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

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