Bananas don’t usually have a chance to get overripe at our house. Little man loves him some bananas, which has me getting them a few times a week. A few weeks back, we had three that were starting to look a little brown. I noticed on Sunday morning and knew it would be a great day for baking these Cinnamon Sugar + Chocolate Chip Banana Muffins.
I wanted to make muffins, so that we could share some with the neighbors, enjoy some at home and send some home with Nana. I also wanted to make muffins the kids would actually eat, which is why I included chocolate chips in the muffins.
This recipe is quick and easy, my kind of recipe. You can easily make them in one bowl or two, leaving for little clean up. As soon as they came out of the oven and had cooled a bit, we enjoyed a few. They are REALLY good warm!
I found these little containers left over from Thanksgiving, aren’t they cute?!? They easily fit three muffins, making them perfect for sharing with our neighbors. AG was also easily able to carry them across the street without worrying about a plate falling over because of course, she HAD to do it on her own! When AG delivered them to our neighbors, two were gone before we left their house. Now, that is a sign of a recipe that will be used over and over again! These would also be great to take to work to share with coworkers or send with your kiddo for his/her teacher!
Next time your bananas are ready for baking, this is a recipe you’ll want to make!
For more breakfast recipes, visit this page!
- 2/3 cup sugar set 1/2 tsp sugar aside
- 1/2 cup vegetable oil
- 2 large eggs
- 2 meduim bananas (mashed) About 1- 1 1/4 cup
- 1 tsp vanilla
- 1 2/3 cups flour all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon set 1/2 tsp cinnamon aside
- 1 cup mini chocolate chips
- Heat oven to 375°F. Line regular sized muffin tins with paper baking cups. Spray a bit of cooking spray over the liners (this prevents the muffins from sticking to the liners.)
- In a bowl, combine the sugar, oil and eggs with a hand mixer. Add in mashed bananas and vanilla.
- Combine the dry ingredients (flour, baking soda, cinnamon, salt) into a medium bowl. Add mixture to wet mix a little at a time.
- Once wet and dry ingredients are combined fold in chocolate chips.
- Then, divide batter evenly among muffin cups. Using a large cupcake scoop makes it easy!
- Mix together the cinnamon and sugar set aside (1/2 tsp of each.) Sprinkle mixture over the top of each of the muffins.
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean.
- Immediately remove from pan to cooling rack. Let cool before diving in.
I am going to make these this week. We have everything on hand, including some ripe bananas. Thanks for the idea, now they won’t go to waste.
Stephanie recently posted…February’s Menu Wish List