These soft and tender Banana Bread Dark Chocolate Chip Muffins are so buttery, fluffy and packed with the perfect amount of chocolate chips! They make a great breakfast, snack or packed lunch!
Using a large scoop or ¼ cup, fill muffin cups ¾ full.
Top each muffin with a few extra chips, optional
Bake 18-20 minutes or until toothpick inserted in center of muffin comes out clean.
Let cool 5 minutes, remove from pan and cool completely on wire rack or counter.
Notes
I use a pampered chef large scoop for even muffins.Store muffins in an air tight container.If freezing, use an air tight freezer safe container or freezer zip top bags. You can substitute all whole wheat flour or all purpose flour, I personally like the taste you get from using both. You can substitute any type of chocolate chip you like.